Ingredients
Main Ingredients
- 1 whole smoked brisket
- to taste Pork ribs Quantity as desired
- 2-3 pieces pork shoulders For pulled pork
- to taste smoked sausage links Quantity as desired
- to taste BBQ rub For seasoning
- 1-2 cups wood chips for smoking Hickory or oak preferred
- to taste BBQ sauce Optional, for serving
Method
Preparation
- Prepare the smoker according to the manufacturer's instructions and preheat to 225°F (107°C).
- Season the brisket, pork ribs, and pork shoulders generously with BBQ rub, ensuring all surfaces are covered.
- Place the wood chips in the smoker.
Smoking
- Begin smoking the brisket first, as it takes the longest to cook. Smoke for approximately 1.5 hours per pound or until the internal temperature reaches 195°F (90°C).
- In the last hour of cooking the brisket, add the pork ribs and sausages to the smoker.
- Prepare pulled pork by slow-cooking the pork shoulders in the smoker for 8-10 hours or until tender and easily pulled apart.
- Once everything is cooked, let the meats rest for 30 minutes before slicing or pulling.
Serving
- Arrange all meats beautifully on a large wooden carving board and serve with BBQ sauce if desired.
Nutrition
Serving: 1gCalories: 750kcalCarbohydrates: 40gProtein: 60gFat: 40gSaturated Fat: 15gSodium: 1200mgFiber: 2gSugar: 5g
Notes
Make sure to use quality meat and a good BBQ rub for the best flavor. Monitor the smoker's temperature closely to ensure even cooking. Allow the meats to rest after smoking to keep them juicy. Experiment with different wood chips for varying smoky flavors.
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