Two Meat Platter Recipe

Choose two meats

Decide which two meats you will serve (e.g., smoked brisket + pulled pork, smoked chicken + sausage). For this recipe assume smoked brisket (1 lb) and pulled pork (1 lb).

Reheat meats gently to maintain moisture: for sliced brisket, place in a shallow pan, sprinkle 2 tablespoons of water or beef broth over slices, cover tightly with foil and warm in a 300°F (150°C) oven for 20–25 minutes until 140–150°F internal. For pulled pork, place in a saucepan with 3 tablespoons barbecue sauce and 2 tablespoons apple cider vinegar, warm over low heat, stirring occasionally until 140–150°F (about 10–15 minutes). If using smoked chicken or sausage, reheat similarly: chicken 10–15 minutes covered, sausage 8–12 minutes until warmed through.

After warming, tent both meats with foil and hold in a warm oven or on a warming tray until plating. Reserve pan juices for finishing sauce.

Make a simple finishing sauce by combining 1 cup barbecue sauce, 2 tablespoons apple cider vinegar and 2 tablespoons yellow mustard in a small saucepan. Warm over low heat until just simmering, about 3–5 minutes, stirring to emulsify. Taste and adjust salt and pepper (add up to 1 teaspoon kosher salt and 1 teaspoon black pepper total if needed). Keep warm on the lowest heat setting.

If you warmed pulled pork in some sauce, you can fold 2–4 tablespoons of the finishing sauce into the pork for extra gloss and flavor. For brisket slices, brush a light coat of finishing sauce just before plating to avoid sogginess.

If using store-bought coleslaw, toss it briefly to reincorporate any dressing. If making quick coleslaw: combine 2 cups shredded cabbage mix with 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, pinch of salt and pepper; toss and chill 10 minutes.

Slice pickles into spears or rounds. Warm hush puppies or cornbread in a 350°F (175°C) oven for 6–8 minutes until heated through. Butter brioche or rolls and warm them in the oven for 4–6 minutes.

Chop parsley and set aside, cut lemon into wedges.

On a large platter or individual plates, place the two chosen meats side by side: arrange brisket slices fanned slightly (about 6–8 slices for 1 lb) and mound pulled pork next to it (about 1 cup per person if serving 2–3).

Lightly brush the brisket with finishing sauce; spoon 2–3 tablespoons of finishing sauce over the pulled pork or serve sauce on the side in a ramekin for dipping.

Add 1/2 cup coleslaw and 3 hush puppies or 1 cornbread wedge per serving on the platter. Scatter 4 pickle slices and 1 lemon wedge per serving.

Garnish the platter with chopped parsley. Place buttered rolls alongside wrapped in foil to keep warm if needed.

Serve immediately while meats are warm. Provide tongs or forks and napkins; offer extra barbecue sauce at the table.