Ranch Party Package Recipe

Prepare brisket

Trim excess hard fat from the brisket leaving about 1/4-inch of fat cap. Pat the meat dry with paper towels.

Apply binder and rub

Brush the entire brisket lightly with the yellow mustard to help the seasoning adhere. Mix kosher salt, cracked black pepper, garlic powder, onion powder and smoked paprika in a bowl; rub evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes (or refrigerate up to 4 hours).

Preheat smoker

Set smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and maintain 225–250°F. Add soaked wood chips (oak or hickory) to produce smoke.

Smoke brisket

Place the brisket fat-side up on the smoker grates with a foil pan beneath to catch drips. Add 1 cup beef broth or water to the pan to maintain moisture. Smoke until an internal temperature of 160°F (71°C), about 4–6 hours depending on size. Maintain steady temperature and add coals/wood as needed.

Wrap (Texas crutch)

When brisket hits ~160°F and has a dark bark, remove and wrap tightly in butcher paper or foil. Return to smoker and cook until internal temperature reaches 203°F (95°C), about another 3–4 hours. If the bark becomes too soft, unwrap for the last 30–60 minutes.

Rest and slice

Remove wrapped brisket and let rest for 1 hour in a cooler or insulated container to redistribute juices. Unwrap, reserve juices, then slice against the grain into 1/4-inch thick slices. Serve with optional BBQ sauce and reserved juices.

Cook potatoes

Place whole medium potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce to a simmer, and cook until fork-tender, 12–18 minutes depending on size. Drain and let cool slightly.

Cook eggs

Meanwhile, place eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 9 minutes. Transfer eggs to an ice bath, peel, and chop.

Assemble dressing

In a large bowl whisk together mayonnaise, Greek yogurt, ranch dressing mix, Dijon mustard, salt and black pepper until smooth.

Combine salad

When potatoes are cool enough to handle, cut into 1-inch chunks. Add potatoes, chopped eggs, diced celery, and diced red onion to the dressing. Fold gently to combine. Adjust seasoning to taste and stir in chopped chives. Chill at least 1 hour before serving to let flavors meld.

Cook bacon and aromatics

Preheat oven to 350°F (175°C). In a skillet over medium heat, cook diced bacon until crisp. Remove most of the bacon fat leaving about 1 tablespoon. Add diced onion and sauté until translucent, about 5 minutes.

Mix beans and sauce

In a large bowl combine drained beans, cooked bacon (reserve a few pieces for garnish), sautéed onions, ketchup, brown sugar, molasses, Dijon, apple cider vinegar, smoked paprika, salt and pepper. Stir until evenly combined.

Bake

Transfer mixture to an oven-safe baking dish and bake uncovered for 30–40 minutes, until bubbly and thickened. If mixture gets too dry, stir in a splash of water. Garnish with reserved bacon before serving.

Make chili-lime butter

In a small bowl, combine softened butter, lime zest, lime juice, chili powder, smoked paprika, salt and chopped cilantro. Mix until smooth and refrigerate briefly if it needs to firm up.

Grill corn

Preheat grill to medium-high. Brush corn lightly with oil or spray. Grill corn over direct heat, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total.

Serve

Slather grilled corn with chili-lime butter while hot and sprinkle extra cilantro. Serve immediately.

Arrange sliced brisket on a large platter with bowls of potato salad, baked beans and grilled corn. Offer barbecue sauce on the side and sprinkle chopped parsley or cilantro over sides and brisket for color. Provide salt and pepper to taste.