Pitmaster Sampler BBQ Pack

Salt + Smoke BBQ’s Pitmaster Sampler: award-winning pulled pork, smoked brisket, and St. Louis-style ribs from the Delmar Loop restaurant Tom Schmidt and pitmaster Haley Riley founded in June 2014. Chef-driven precision meets traditional pit-smoking; the sampler from one of St. Louis’ most celebrated BBQ restaurants.

MORE DETAILS

This package serves 12-16 people and includes

• Pulled Pork (16 oz.)
• Whole Smoked Amish Chicken (4-5 lbs)
• Smoked Brisket (16 oz.)
• 1 Rack St. Louis Cut Ribs
• Smoked Wings (16 oz.)

INSTRUCTIONS / STORAGE

• Salt + Smoke BBQ ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ships fully smoked and frozen with dry ice, may evaporate in transit.
• Do not remove dry ice with bare hands.
• Upon arrival, store in the freezer.
• Items may be stored in the refrigerator for 3-4 days once thawed, or in the freezer for 3-6 months.
• Once ready to cook, thaw meat in the refrigerator overnight.

To Serve
Brisket / Pulled Pork

• If frozen, defrost overnight in the vacuum-sealed package.
• Preheat the oven to 250° to 350° F. Note: lower temperature takes longer but is less temperamental; higher temperature is faster but may dry out the product.
• Remove meat from the sealed package and fully wrap in foil.
• Place the wrapped meat on a sheet tray or baking dish. Optional: add 6 oz. of water or broth to aid in hydration.
• Heat covered until internal temperature reaches 165° F. Optional: if saucing, add sauce after reaching 160° F, then glaze under broiler or on grill/smoker.
• Remove meat, serve & enjoy!

Ribs

• If frozen, defrost overnight in the vacuum-sealed package.
• Preheat the oven to 250° to 350° F. Note: lower temperature takes longer but is less temperamental; higher temperature is faster but may dry out the product.
• Remove meat from the sealed package and fully wrap in foil.
• Place the wrapped meat on a sheet tray or baking dish.
• Heat covered until internal temperature reaches 165° F. Optional: unwrap and glaze with sauce, then finish under broiler for 2-3 minutes.
• Remove meat, serve & enjoy!

Wings

• If frozen, defrost overnight in the vacuum-sealed package.
• Preheat the oven to 350° F.
• Place wings on a baking sheet.
• Heat for 15-20 minutes or until internal temperature reaches 165° F.
• Remove from the oven, serve & enjoy!
  Tip: Toss wings with sauce before serving.

Ingredients

• Pork – Oak Smoked Pork Butt, Kosher Salt, Mustard (Distilled Vinegar, Water, #1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavor, Garlic Powder), Garlic Powder, Onion Powder, Spices
• Chicken – Whole Chicken, Kosher Salt, Light Brown Sugar, Orange, Lemon, Thyme, Garlic, Spices
• Brisket – Beef Brisket, Kosher Salt, Spices
• Ribs – Cherry Smoked Pork Spare Ribs, Kosher Salt, Garlic Powder, Onion Powder, Spices
• Smoked Wings – Wings, Parsley, Spices Including Paprika, Salt, Brown Sugar, Dehydrated Garlic, Dehydrated Onion