Bbq Platter (full) Recipe

Trim and season

Trim excess hard fat from the brisket leaving about 1/4-inch fat cap. Pat the meat dry. Rub the entire brisket with yellow mustard as a binder. In a bowl combine kosher salt, coarse black pepper, granulated garlic and smoked paprika. Apply the rub generously to all surfaces of the brisket, pressing to adhere. Wrap loosely and refrigerate for 2–4 hours or overnight for deeper flavor.

Prepare smoker

Set up your smoker for indirect cooking at a stable 225°F (107°C). Use lump charcoal and add oak or hickory wood chunks for smoke. Place a drip pan under the grate where the brisket will sit; add a cup of water or apple juice to the pan to maintain humidity.

Smoke the brisket

Place brisket fat-side-up on the smoker grate. Smoke at 225°F until internal temperature reaches 165°F (approx. 6–8 hours depending on size). Spritz the brisket every hour after the first two hours with apple juice or water to keep the surface moist. Maintain a consistent temperature and add wood/charcoal as needed.

Wrap and finish

When internal temp hits about 165°F and the bark is dark and set, tightly wrap the brisket in two layers of heavy-duty aluminum foil (or butcher paper) with a bit of beef broth or apple juice inside to help through the stall. Return to the smoker and continue until the internal temperature reaches 200–203°F and a probe slides in with little resistance (another 2–4 hours).

Rest and slice

Remove brisket and let rest, still wrapped, for at least 1 hour (up to 2 hours) in a cooler or warm place. Unwrap, separate point and flat if desired, and slice against the grain into 1/4-inch thick slices. Reserve juices for serving.

Prep ribs

Remove membrane from the bone side of the ribs by slipping a knife under the membrane and pulling it away (use a paper towel for grip). Pat ribs dry.

Apply rub

Mix brown sugar, paprika, onion powder, garlic powder, kosher salt and black pepper. Lightly coat ribs with a thin smear of yellow mustard if desired, then apply the rub evenly over both sides. Let rest for 30–60 minutes at room temperature or refrigerate for several hours.

Smoke ribs (first stage)

Place ribs bone-side-down on the smoker set to 225°F. Smoke for 3 hours, adding wood chunks as needed. Keep a small pan of apple juice nearby to spritz the ribs every 45–60 minutes to maintain moisture.

Wrap and steam (second stage)

After 3 hours, wrap each rack tightly in aluminum foil with 2 tablespoons of honey and 1/4 cup apple juice per rack (or a mix of apple juice and butter). Return to the smoker and continue at 225°F for another 1.5–2 hours until tender (meat pulls back from bones and a probe meets little resistance).

Finish and glaze

Carefully unwrap the ribs and place back on the smoker for 15–30 minutes to set a final glaze. Brush with a thin layer of barbecue sauce if desired to caramelize. Remove, let rest 10 minutes, then cut between bones into individual ribs.

Fire up the smoker or grill to medium heat (about 275°F). Place sausages on the grate away from direct flame and smoke for 1–1.5 hours until heated through and skins are taut and lightly browned. If you prefer a seared finish, finish sausages over direct heat for 2–3 minutes per side. Serve whole or halved with yellow mustard on the side.

Season pork

Trim excess fat from the pork shoulder leaving a thin fat cap. Combine brown sugar, kosher salt, paprika, chili powder, garlic powder and onion powder. Rub evenly over the pork shoulder, pressing to adhere. Let sit refrigerated overnight or at room temperature for 1 hour before smoking.

Smoke low and slow

Place the pork on the smoker at 225°F with a drip pan underneath. Smoke until internal temperature reaches 195–205°F, which typically takes 1.5–2 hours per pound (approx. 10–14 hours for an 8-lb butt). Add apple juice to a spray bottle and spritz every 60–90 minutes after the first 3 hours to maintain moisture. Add wood chunks as needed for steady smoke.

Rest and pull

When the pork hits 195–205°F and a probe slides in easily, remove and let rest wrapped in foil or a cooler for 1–2 hours. Unwrap and use two forks or meat claws to pull the pork into shreds, discarding excess fat and bone.

Finish with sauce

Place pulled pork into a large hotel pan. Add apple cider vinegar and apple juice to moisten; toss in barbecue sauce to taste (start with 2 cups) and mix until evenly coated. Keep warm until service.

Warm buns in a low oven (about 300°F) for 10 minutes or wrap in foil on the smoker for the last 15 minutes of cooking. Reheat baked beans and keep cole slaw chilled until service.

Arrange the platter: slice brisket and fan on one area of the platter, place pulled pork (tossed with sauce) next to it, lay out ribs (3–4 per rack portion) and whole or halved smoked sausages. Add bowls or scoops of baked beans and cole slaw, place buns and pickles on the side, and offer additional barbecue sauce in a serving vessel.

Garnish with sprigs of fresh parsley if desired. Provide serving utensils: tongs for sausages and ribs, forks or meat claws for pulled pork, and a slicing knife for brisket.

Plan total cook time over 12–16 hours depending on smoker and meat sizes. Start the brisket and pork shoulder first (they take the longest), then add ribs and sausages later so everything finishes near the same serving window. Maintain smoker temperature at 225°F and monitor internal meat temps with probes for best results.