Cowboy Party Package Recipe

Prepare dry rub and brisket

Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and ground cumin in a bowl. Pat the brisket dry. Spread the yellow mustard over brisket surfaces as a binder, then rub the dry rub evenly over all sides. Let rest at room temperature for 30 minutes or refrigerate up to overnight.

Prepare ribs

Remove membrane from the bone side of the ribs. Lightly coat ribs with a thin layer of mustard, then apply remaining dry rub, pressing to adhere. Let rest 30 minutes.

Smoke or oven-cook brisket

Preheat smoker or oven to 225°F (107°C). Place brisket fat-side up on the smoker grates or a rack in a roasting pan. Smoke/roast until internal temperature reaches 195–203°F (90–95°C), about 1 to 1.25 hours per pound (approximately 6–8 hours for 6 lbs). During the last 1–2 hours, spritz with a mixture of apple cider vinegar and water every 45–60 minutes to maintain moisture. When target temp is reached, remove brisket, wrap tightly in butcher paper or foil, and let rest 1–2 hours before slicing against the grain.

Smoke or oven-cook ribs

Preheat smoker or oven to 225°F (107°C) if not already. Place ribs bone-side down. Smoke/roast until meat reaches 200°F (93°C) or the ribs are tender and a toothpick slides easily between bones, about 4–6 hours. During cooking, after 3 hours, optionally wrap ribs in foil with 1/2 cup apple cider vinegar to braise for 60–90 minutes, then unwrap and brush with barbecue sauce for the final 20–30 minutes to set the glaze.

Rest and slice

After resting brisket and ribs, slice brisket across the grain into 1/4-inch slices. Cut ribs between bones into individual portions. Keep warm in a low oven (200°F/95°C) or insulated cooler until serving.

Sauce and finish

Warm the barbecue sauce in a small pot. Serve sauce on the side and brush a light coat onto sliced brisket and ribs if desired. Reserve some sauce for guests to add to their plates.

Preheat oven to 325°F (160°C). In a large skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove most of the bacon fat, leaving about 1 tablespoon in the pan. Add diced onion and sauté until soft and translucent, about 4–5 minutes.

In a large ovenproof pot or Dutch oven, combine drained beans, cooked bacon (reserve a tablespoon for garnish), sautéed onion, brown sugar, tomato paste, molasses, apple cider vinegar, mustard, Worcestershire sauce, and black pepper. Stir to combine. Add 1/2 cup water if mixture seems thick.

Cover and bake in the preheated oven for 1 to 1.25 hours, stirring halfway through. Remove lid for the last 15 minutes to thicken. Taste and adjust seasoning with salt and pepper. Garnish with reserved bacon before serving.

In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.

Add shredded green and red cabbage and carrots to the dressing. Toss thoroughly to coat. Refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Taste before serving and adjust salt or sugar as needed.

Keep chilled until service. Give the slaw a quick toss and drain any excess liquid if necessary before plating.

Preheat grill to medium-high (about 400–450°F / 200–230°C) or prepare a hot gas burner or cast-iron griddle. Brush corn with olive oil and season lightly with salt and pepper.

Grill corn, turning every 2–3 minutes, until charred in spots and tender, about 10–12 minutes total.

While corn grills, mix softened butter with chopped cilantro, parsley, lime zest, 1 teaspoon salt, and 1 teaspoon black pepper until well combined.

When corn is done, immediately brush with herb butter to melt and coat. Serve remaining herb butter on the side for guests.

Arrange sliced brisket and ribs on a large serving board or trays lined with butcher paper or foil. Place bowls of baked beans, coleslaw, and charred corn alongside the meats. Garnish with chopped parsley and offer pickles or pickled jalapeños on the side.

Provide barbecue sauce available for drizzling. Keep hot items covered and warm (200°F/95°C) until service. Plan for about 10–12 servings from this package, depending on appetites.