Pitmaster's Choice from Mission BBQ features tender smoked brisket, savory pulled pork, and juicy smoked sausage, served with a side of tangy barbecue sauce, all presented on a rustic wooden platter for an authentic smoky feast.
Equipments
- Smoker
- Chef’s knife
- Cutting board
- Meat thermometer
- Mixing bowls
- Tongs
- Serving platter (rustic wooden)
- Sauce bottle or ramekin
- Serving spoon
- Aluminum foil
Ingredients
- 4 lbs (1.8 kg) beef brisket
- 2 lbs (900g) pork shoulder (Boston butt)
- 1 lb (450g) smoked sausage links
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 tablespoon mustard powder
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon liquid smoke (optional)
- 1 cup apple juice (for spritzing)
- Wood chips or chunks (hickory, oak, or preferred wood for smoking)
When selecting your ingredients, ensure the beef brisket and pork shoulder are fresh and well-marbled for optimal tenderness and flavor during smoking. Use a mix of spices like kosher salt, black pepper, paprika, and brown sugar to create a balanced dry rub that enhances the smoky profile of the meat. Apple cider vinegar and apple juice are crucial for the tangy spritz and barbecue sauce, contributing moisture and acidity to the dish. Wood chips, preferably hickory or oak, should be soaked before smoking to produce consistent smoke without burning quickly. Your Pitmaster's Choice from Mission BBQ copycat menu will shine with these carefully chosen and balanced ingredients, delivering that authentic, smoky feast experience.
Instructions
- Instructions:
- Preheat your smoker to 225°F (107°C), using preferred wood chips or chunks.
- In a mixing bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cayenne pepper, and mustard powder to make the dry rub.
- Trim excess fat from brisket and pork shoulder on a cutting board.
- Generously coat brisket and pork shoulder with the dry rub, pressing it in.
- Let meat rest at room temperature for 30 minutes.
- Place brisket and pork shoulder in the smoker.
- Insert a meat thermometer into the thickest part of the brisket.
- Smoke brisket and pork shoulder until internal temperature reaches 165°F (74°C), spritzing every hour with apple juice.
- Wrap brisket and pork shoulder tightly in aluminum foil and return to smoker.
- Continue smoking until internal temperature reaches 195–203°F (90–95°C).
- During the last hour, add smoked sausage links to the smoker.
- While meats smoke, prepare barbecue sauce: In a mixing bowl, combine apple cider vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, chili powder, and liquid smoke. Whisk to blend.
- Bring sauce mixture to a simmer on the stovetop, stirring occasionally, until thickened. Set aside.
- When meats reach the desired temperature, remove from smoker and let rest (in foil) for 30 minutes.
- Unwrap meats; slice brisket and sausage, and pull pork shoulder using tongs or forks.
- Present sliced brisket, pulled pork, and sausage on a rustic wooden serving platter.
- Serve barbecue sauce in a bottle or ramekin alongside meats.
- Serve immediately and enjoy your Pitmaster's Choice BBQ feast.
Substitution
Pitmaster's Choice from Mission BBQ copycat menu includes tender smoked brisket, savory pulled pork, and juicy smoked sausage paired with a tangy barbecue sauce. If you don't have a smoker, you can replicate the smoky flavor by using a charcoal grill with wood chips or by adding liquid smoke to the marinade or sauce. When selecting sausage, any smoked variety you prefer or have on hand will work well without compromising flavor. Use a meat thermometer to ensure brisket and pork shoulder reach the safe internal temperature of 195-205degF for optimal tenderness. Your side sauces can be prepared in advance and kept fresh in ramekins or sauce bottles for easy serving.
Tips
Trim fat evenly from brisket and pork shoulder to ensure consistent smoke penetration and cooking. Use a reliable meat thermometer to monitor internal temperatures closely, especially to hit 165degF before wrapping and 195-203degF for tenderness. Spritz the meats every hour with apple juice to maintain moisture and enhance flavor during smoking. Allow your cooked meats to rest wrapped in foil for at least 30 minutes to redistribute juices before slicing or pulling for the best texture and taste.
Nutritions
Pitmaster's Choice from Mission BBQ offers a protein-rich meal, providing high amounts of essential amino acids from smoked brisket, pulled pork, and sausage. The combination of spices like paprika, garlic powder, and cayenne pepper enhances the flavor without adding unhealthy fats or sugars. Your serving also includes a tangy barbecue sauce with apple cider vinegar and brown sugar, which may add some sugars but complements the smoky, savory profile. This balanced dish supplies necessary nutrients while supporting your energy needs for an active day.
Storage
To store your Pitmaster's Choice barbecue leftovers, wrap the sliced brisket, pulled pork, and smoked sausage tightly in aluminum foil or place them in airtight containers. Refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Reheat gently in a low oven or smoker to preserve the smoky flavor and tender texture of your meats.
Variation or Alternatives
For a variation, substitute the beef brisket with wagyu brisket to enhance marbling and tenderness, or use a pork butt shoulder instead of Boston butt for a leaner pulled pork option. Swap hickory wood chips with cherry or apple wood to introduce a milder, fruitier smoke flavor that complements your barbecue sauce. Instead of spritzing with apple juice, try using a mixture of apple cider vinegar and peach juice to add brightness and a subtle sweetness during smoking. You can also experiment by slow-cooking the meats in a smoker box on a gas grill if a traditional smoker isn't available, maintaining low temperatures for authentic smoky results.
Allergies
Pitmaster's Choice from Mission BBQ contains common allergens such as mustard powder and Worcestershire sauce, which often includes anchovies and soy. The smoked sausage may contain gluten and preservatives that could trigger sensitivities, while the barbecue sauce ingredients include vinegar and spices that might cause reactions for some individuals. It is important to review the ingredient list carefully and consider your personal allergies before enjoying this dish.
Why this recipe?
Pitmaster's Choice menu from Mission BBQ offers a rich variety of authentic smoked meats known for their tender texture and robust flavors, crafted using traditional barbecue techniques. The carefully curated sauces and spice rubs enhance each dish, providing a perfect balance of smoky, savory, and sweet tastes. Trying to make a copycat version allows you to recreate the satisfying smoky experience at home while customizing the flavors to suit Your personal preferences. This menu stands out for its dedication to quality and flavor, making it a favorite among barbecue enthusiasts.