Texas Trial Platter Recipe

Prep and rub

Pat the brisket dry with paper towels. Mix kosher salt, coarse black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Evenly coat the entire brisket with the rub, pressing it into the meat. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.

Smoke

Preheat your smoker to 225°F (107°C). Add oak or hickory wood chunks. Place the brisket fat-side up on the smoker grates and smoke until internal temperature reaches 165°F (74°C), about 6–7 hours depending on thickness.

Texas crutch and finish

When the brisket hits ~165°F, wrap tightly in foil with 1/4 cup beef drippings or a splash of beef broth. Return to the smoker and continue until internal temperature reaches 202–203°F (94–95°C), about 2–3 more hours. Remove, rest in the foil for at least 45 minutes.

Slice

Unwrap and drain any accumulated juices into a small pan. Slice the brisket against the grain into 1/4-inch thick slices. Reserve drippings to mix with sauce or to drizzle over slices when serving.

Preheat smoker or grill to 250°F (121°C). Toss sausages with yellow mustard and brown sugar to glaze lightly. Place on the smoker for 45–60 minutes until warmed through and slightly caramelized. If using a grill, cook over indirect heat until heated and nicely browned. Keep warm until plating.

Prep and rub

Remove membrane from the bone side of ribs. Combine kosher salt, black pepper, paprika, brown sugar, and garlic powder to make a rib rub. Evenly coat both sides of the ribs with the rub. Let rest at room temperature 30 minutes or refrigerate for several hours.

Smoke and spritz

Preheat smoker to 225°F (107°C). Place ribs bone-side down on smoker. Every 45 minutes, lightly spritz with apple juice to maintain moisture. Smoke until meat pulls back from bones and an instant-read thermometer reads about 195–203°F (90–95°C), roughly 4–5 hours total.

Sauce and finish

During the last 20–30 minutes, brush ribs with your favorite BBQ sauce and return to the smoker to set the glaze. Remove and let rest 10 minutes then slice into individual ribs.

Heat cornbread squares in a 350°F (175°C) oven for 8–10 minutes if desired warm, or serve at room temperature. Portion coleslaw into small bowls. Arrange pickled red onions and pickles in a small dish. Roughly chop cilantro for garnish and prepare lemon wedges.

Warm spicy BBQ sauce and creamy horseradish in small sauce pans or microwave briefly. Mix reserved beef drippings with a few tablespoons of BBQ sauce to create a finishing drizzle for brisket. On a large platter, arrange slices of brisket, a handful of sliced ribs, and sausages. Add cornbread squares, a scoop of coleslaw, pickles and pickled onions on the side. Garnish with cilantro and lemon wedges. Serve sauces in small ramekins for dipping.