Smoke Pit Slider Bar Recipe

Prep toppings

Place pickles, sliced red onion, and prepared coleslaw into separate serving bowls. Chill until service. Arrange condiments (mustard, ketchup, mayo, BBQ sauce) in squeeze bottles or bowls with spoons.

Toast buns

Preheat a griddle or large skillet over medium heat. Spread softened butter on cut sides of all slider buns. Working in batches, place buns butter-side down on the hot surface and toast until golden and slightly crisp, about 60–90 seconds. Keep toasted buns warm in a low oven (200°F / 95°C) covered with foil until service.

If you plan to hold the sliders on a buffet, label each topping and sauce so guests can assemble their own sliders.

Trim and season

Trim large excess fat from the pork shoulder, leaving a thin fat cap. Rub the pork with yellow mustard to help spices adhere. Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder and onion powder; rub evenly over all sides of the pork.

Smoke

Preheat smoker to 225°F (107°C). Add your preferred wood (hickory or apple) to the firebox. Place pork on the smoker fat-side up. Smoke until internal temperature reaches about 195–203°F (90–95°C), roughly 6–8 hours depending on size, until a probe slides in with little resistance and meat pulls apart easily.

Rest and pull

Remove pork and place in a foil pan. Pour 1 cup apple cider vinegar and 1 cup apple juice (or water) into the pan to keep moist. Tent tightly with foil and rest 45–60 minutes. Using two forks or meat claws, shred the pork into bite-size pieces, discarding large fat pieces.

Finish with sauce

Transfer pulled pork to a bowl and stir in 1 cup of BBQ sauce (more to taste). Keep warm until service (in a covered hotel pan over a low steam table, warming drawer, or in a covered slow cooker set to low).

Trim and season

Trim brisket leaving a 1/4-inch fat cap. Mix kosher salt, coarsely ground black pepper, garlic powder and onion powder and rub evenly over the brisket.

Smoke low and slow

Preheat smoker to 225°F (107°C) with your wood of choice. Place brisket fat-side up and smoke until internal temperature reaches 195–203°F (90–95°C) and the probe slides with little resistance, usually 10–14 hours depending on size.

Rest and slice

Remove brisket and wrap loosely in foil; rest for 60–90 minutes. Slice thinly across the grain into pieces suitable for sliders. Keep slices warm in a covered pan with 1 cup beef broth to prevent drying.

Offer sliced brisket on the buffet with sauces and toppings so guests can build their own sliders.

Season

Rub chicken thighs with olive oil, smoked paprika, salt and pepper.

Smoke

Preheat smoker to 225°F (107°C). Place chicken on the grate and smoke until the internal temperature reaches 165–175°F (74–79°C), about 1.5–3 hours depending on thickness.

Rest and shred

Remove chicken to a pan with 1 cup chicken broth, tent with foil and rest 15–20 minutes. Shred with two forks and mix with 1/2–1 cup smoky BBQ sauce or chipotle mayo, keeping warm for service.

Creamy chipotle mayo

Mix 1 cup mayonnaise with 1–2 tbsp chipotle in adobo (minced), 1 tsp lime juice and a pinch of salt. Adjust heat to taste.

Vinegar-based Carolina sauce

Stir together 1 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp hot sauce, 1 tsp red pepper flakes and a pinch of salt. Warm slightly and transfer to serving container.

Provide bottled smoky BBQ sauce as a second option for guests who prefer a classic flavor.

Set up buffet

Arrange toasted buns cut-side up, meats (pulled pork in a warm pan, sliced brisket in a warm covered pan, or pulled chicken in a warm pan), and bowls of coleslaw, pickles, sliced onion and sauces. Supply tongs, spoons and small plates so guests can assemble sliders.

Assembly suggestion

For a classic pulled pork slider: place a heaping tablespoon of pulled pork on the bottom bun, drizzle a little more BBQ sauce if desired, top with a small scoop (about 1–2 tbsp) of coleslaw, add a pickle slice and a few onion rings, then crown with the top bun. For brisket: place 2–3 thin slices, a little sauce on the side, add onion and pickles. For chicken: use shredded chicken with chipotle mayo and slaw.

Garnish serving pans with chopped parsley if desired and replenish toppings and sauces during service to keep the station tidy.