Pitmaster Sampler BBQ Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThe Pitmaster Sampler BBQ Pack from Salt + Smoke features award-winning favorites including pulled pork, smoked brisket, St. Louis-style ribs, and wings. This collection is crafted using a chef-driven low and slow philosophy, where each meat is slow-smoked over hickory and oak until reaching perfection.
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.)
- 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.
- 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
St. Louis’ Hottest BBQ Destination
St. Louis’ Hottest BBQ Destination
Salt + Smoke in St. Louis, Missouri is celebrated for its 16-hour slow-smoked brisket, crafted with a classic “low and slow” barbecue philosophy and post oak smoke. Founded in 2014 by Tom Schmidt and pitmaster Haley Riley, the restaurant quickly earned a reputation as a modern St. Louis barbecue powerhouse, combining traditional pit-smoking techniques with chef-driven precision. What began as a single smokehouse has grown into a local favorite across the Gateway City, known for its signature yellow awnings and deeply flavorful barbecue.
While honoring St. Louis barbecue traditions, Salt + Smoke also brings creativity to the table with inventive dishes like Burnt End Toasted Ravioli, a bold twist on a regional classic. Their tender, smoky brisket and signature barbecue flavors are shipped nationwide on Goldbelly.
