Three Meat Platter Recipe

Prep rub and sear

Mix kosher salt, black pepper, paprika, garlic powder and onion powder in a small bowl. Pat brisket dry with paper towels. Rub the spice mix all over the brisket, pressing to adhere. Heat vegetable oil in a large heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear brisket 3–4 minutes per side, until well browned.

Braise

Preheat oven to 325°F (160°C). Add beef stock to the pan and bring to a simmer. Cover tightly with a lid or foil and transfer to the oven. Cook until fork-tender, about 2.5–3 hours (internal temperature around 200°F/93°C and a knife slides in easily). Check once after 1.5 hours; if liquid is low, add up to 1/2 cup hot water or stock.

Rest and slice

Remove brisket from oven and let rest covered for 20–30 minutes. Slice thinly against the grain into serving portions. Reserve pan juices to spoon over slices when plating.

Prep rub and set up smoker or oven

Combine brown sugar, kosher salt, black pepper, smoked paprika, ground cumin and garlic powder in a bowl. Pat pork shoulder dry and rub the spice mix all over, covering evenly. If using a smoker, preheat to 225–250°F (107–121°C). If using an oven, preheat to 300°F (150°C) for a similar low-and-slow finish.

Cook low and slow

Place pork on the smoker grates or in a roasting pan with a small cup of apple cider vinegar and water to maintain moisture. Smoke or roast until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 4 lb shoulder (time varies by equipment). Spritz with apple cider vinegar every hour after the first 2 hours to maintain a moist bark.

Rest and pull

Transfer pork to a cutting board, tent loosely with foil, and rest 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized strands, discarding excessive fat and the bone if present. Stir in 1/2–1 cup of reserved pan juices or a few spoonfuls of BBQ sauce for moisture and flavor. Keep warm until plating.

Finish sausages

If sausages are pre-smoked and cold, warm them on a grill or skillet to develop color. Heat a heavy skillet or grill pan over medium-high heat, add olive oil, and brown sausages 3–4 minutes per side until lightly charred and heated through (internal 145°F/63°C). If using raw sausages, cook through until internal temperature reaches 160°F (71°C) for pork.

Slice

Let sausages rest 5 minutes, then slice on the bias into 1/2" pieces for serving.

Arrange sliced brisket, pulled pork and sausage slices on a large platter in separate sections so guests can choose. Spoon reserved brisket pan juices lightly over brisket slices. Provide bowls of BBQ sauce and yellow mustard alongside. Add pickles, bread or slider buns, and sprinkle chopped parsley over the platter for color.

Portion suggestions: plan approximately 6–8 oz (0.375–0.5 lb) total cooked meat per person. With the quantities here (3 lb brisket, 4 lb pork, 2 lb sausage) you should comfortably serve 8–10 people as a main course with sides.

Storage: refrigerate cooled meats in airtight containers up to 4 days. Reheat gently in oven at 300°F (150°C) with a splash of stock or water to keep moist, or reheat portions in a covered skillet with a little BBQ sauce.