Pontchartrain Picnic Pack Recipe
This platter feeds 4-5 People. Comes with: 12oz Brisket, 12oz Pulled Pork, Half Rack Smoked Ribs, 12 Smoked Wings, Bread, BBQ Sauce, Pickles & Onions, and Your Choice of 4 Large Sides.
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Ingredients
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Meats & Proteins
Brisket Rub & Prep
Pulled Pork Rub & Mop
Ribs Finish
Wings Seasoning & Sauce
Accompaniments & Pickles
BBQ Sauce (makes ~1 cup)
Optional Large Sides (choose 4; quantities total for 4-5 people)
Method
Meats & Proteins
- 1
Overview
This picnic pack assembles pre-smoked or home-smoked components: brisket (12 oz), pulled pork (12 oz), half rack ribs, and 12 smoked wings. Plan smoking time in advance — brisket and pork shoulder take many hours, ribs 3–5 hours, wings 1–2 hours. Below are steps for preparing and finishing if doing from scratch. If using premade smoked meats, skip to finishing steps.
Brisket Rub & Cook
- 2
Trim & Season
Trim excess hard fat from the brisket flat; leave a thin fat cap (~1/8 inch). Mix kosher salt, coarse black pepper, paprika, garlic powder, onion powder, and brown sugar. Pat brisket dry and apply rub evenly on all sides, pressing to adhere. Let rest at room temperature 30–60 minutes or refrigerate overnight wrapped.
- 3
Smoke
Preheat smoker to 225°F (107°C). Place brisket fat-side up on the grates. Smoke until internal temperature reaches 195–205°F (90–96°C), about 1.25–1.5 hours per pound (adjust for a 12 oz portion if cooking a larger whole piece). Maintain steady smoke and add wood (hickory, oak, or pecan) as needed.
- 4
Rest & Slice
When target temp is reached, wrap in butcher paper or foil for 30–60 minutes to rest. Slice against the grain into 12 oz portions. Keep warm for assembly.
Pulled Pork Rub, Smoke & Pull
- 5
Season & Smoke
Rub the pork shoulder with the pulled pork rub (brown sugar, salt, paprika, chili powder, garlic powder). Preheat smoker to 225°F (107°C). Smoke until internal temperature reaches 195–205°F (90–96°C), roughly 1.5–2 hours per pound. Every 45–60 minutes, spritz or mop with half apple cider vinegar and half apple juice to maintain moisture.
- 6
Ribs Finish
- 7
Prep & Smoke
Remove membrane from the bone side of the half rack if present. Season both sides with rib rub. Smoke at 225–250°F (107–121°C) for about 3–4 hours, or until meat pulls back from bones and internal temp is ~195°F (90°C).
- 8
Wrap & Glaze
If the ribs need tenderizing, wrap in foil with a tablespoon of apple juice for 30–60 minutes during the cook. In the last 15 minutes, brush with a thin coat of honey or maple syrup mixed with 1/4 cup BBQ sauce, then place back on the smoker or under a hot broiler briefly to set the glaze. Rest 10 minutes before cutting.
Wings Seasoning & Finish
- 9
Season & Smoke or Roast
Pat wings dry and toss with vegetable oil, salt, black pepper, and garlic powder. Preheat smoker to 225–275°F (107–135°C) for smoked wings or oven to 425°F (218°C) to roast. For smoker: smoke wings 60–90 minutes until internal temp 175–180°F (79–82°C) and skin begins to crisp. For oven: roast 35–45 minutes, turning once, until crisp.
- 10
Toss in Sauce
When wings are done, toss them in the wing finishing sauce or additional BBQ sauce until evenly coated. Keep warm for packing.
BBQ Sauce
- 11
Make Sauce
Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, hot sauce (optional), and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Cool slightly before packing in containers.
Accompaniments & Assembly
- 12
Pickles, Onions & Bread
Thinly slice red onion; drain pickles. Arrange bread or rolls. Place pickles and sliced onions in small containers for the picnic pack so guests can add to sandwiches or eat alongside.
- 13
Heat & Plate Sides
If sides are prepared cold (coleslaw, potato salad), refrigerate until assembly. If hot (mac & cheese, baked beans), heat to serving temperature (165°F / 74°C internal) and portion into four large side containers — choose any four from the optional list to total roughly 3–4 cups per side item depending on choice.
- 14
Portion Meats
Arrange in the platter: 12 oz sliced brisket, 12 oz pulled pork, half rack ribs cut into 2–3 bone sections, and 12 wings. Keep sauced components (wings and pulled pork if sauced) separated from bread to avoid sogginess. Include 1 cup pickles & 1/2 cup sliced onions in a sealed container and 8 pieces of bread/rolls.
- 15