Combo Meat Plate Recipe

Prepare Brisket

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl and rub evenly over both sides of the brisket. Let rest at room temperature for 30 minutes while you preheat the smoker or grill.

Smoke Low and Slow

Preheat smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect cooking and place soaked wood chips on heat. Place brisket fat-side up on the grate away from direct flame. Add a small pan of beef broth under the brisket to maintain moisture. Smoke until internal temperature reaches 195–203°F (90–95°C), about 1.5 hours per pound (approximately 4.5–6 hours for a 3 lb piece). Monitor and replenish wood chips and fuel as needed.

Rest and Slice

When brisket reaches target temperature, remove and wrap loosely in foil. Let rest for at least 30–60 minutes. Slice thinly against the grain and keep warm while finishing other proteins.

Make Dry Rub

In a bowl combine brown sugar, paprika, kosher salt, ground cumin, and ground mustard. Rub the mixture all over the pork shoulder, pressing to adhere. Let sit refrigerated for at least 2 hours or overnight for best flavor; bring to room temperature 30–60 minutes before cooking.

Smoke Pork Slowly

Preheat smoker to 225°F (107°C) and add apple or hickory wood chips. Place pork shoulder on the smoker over indirect heat. Pour apple cider vinegar into a spray bottle (or a pan with vinegar and water) and smoke for about 1.5–2 hours per pound, until internal temperature reaches 195–205°F (90–96°C) and meat is tender (about 6–8 hours for 4 lb). Every 45–60 minutes, spritz the pork lightly with apple cider vinegar (or apple cider vinegar mixed with water) to keep the surface moist and build flavor.

Rest and Shred

Remove pork from smoker and let rest 20–30 minutes wrapped in foil. Transfer to a cutting board, shred meat using two forks or meat claws, discarding large pieces of fat. Mix in a few tablespoons of the pan juices or reserved vinegar for moisture and taste. Keep warm until serving.

Preheat grill or skillet to medium-high heat. Brush sausage links with olive oil to prevent sticking. Grill sausages 6–8 minutes, turning occasionally, until heated through and nicely browned with grill marks. If sausages are smoked already, you are only reheating and crisping the exterior; internal temperature should reach 160°F (71°C) for pork sausage.

Toast Buns

Split buns and lightly butter if desired. Toast on the grill or in a skillet for 1–2 minutes until golden and warmed.

Assemble Combo Plate

On each plate arrange 3–4 slices of brisket, about 1/2 cup shredded pulled pork, and 1–2 grilled sausages (halved if preferred). Spoon 1–2 tablespoons barbecue sauce over the pulled pork and brisket or serve on the side. Add sliced pickles and sprinkle chopped parsley as garnish. Serve with toasted buns so guests can make sandwiches.

Storage

Leftover brisket and pulled pork will keep covered in the refrigerator for 3–4 days. Reheat gently in a low oven (275°F / 135°C) with a splash of beef or pork broth to retain moisture, or reheat in a covered skillet over low heat.