Pitmaster Sampler BBQ Pack
Heat & Eat
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.
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 BBQ, the St. Louis smokehouse behind 16-hour post oak–smoked brisket and inventive twists like Burnt End Toasted Ravioli, was founded in 2014 by Tom Schmidt and pitmaster Haley Riley with a clear mission: to build a modern St. Louis barbecue powerhouse without abandoning the low-and-slow traditions that make the craft worth caring about. What followed was a reputation that grew fast and stuck.
The Gateway City's benchmark for slow-smoked brisket and one of the most creative kitchens in the St. Louis barbecue scene — shipped nationwide on Goldbelly.
