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Ingredients
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Smoked Meats
Sides
Serving & Finishing
Method
Smoked Meats
- 1
Prepare rub and binders
In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and chili powder. Mix thoroughly. Pour yellow mustard into a separate container to use as a binder for pork shoulder and sausages.
- 2
Prep pork shoulder
Trim excess silver skin and large hard fat from the pork shoulder, leaving a thin fat cap. Coat each shoulder evenly with a thin layer of yellow mustard, then rub generously with the prepared dry rub. Wrap in plastic and refrigerate at least 4 hours or overnight for best flavor.
- 3
Prep brisket
Trim the brisket leaving about 1/4 inch fat cap and remove large hard pieces. Apply a light coat of apple cider vinegar to help the rub adhere. Generously season the brisket all over with the same dry rub. Refrigerate for at least 2 hours, ideally overnight.
- 4
Prep sausages
If using fresh links, pierce each link a couple times to prevent bursting. Lightly rub with remaining dry rub if desired. Keep refrigerated until ready to smoke.
- 5
- 6
Smoke pork shoulder
Place pork shoulders fat side up on the smoker. Smoke at 225°F until internal temperature reaches 195–203°F (90–95°C), about 1.5–2 hours per pound (estimate 9–12 hours for 6 lbs). Spritz with a mix of apple cider vinegar and water every 1.5–2 hours for moisture. When target temp is reached, wrap in butcher paper or foil and rest for 1 hour before pulling.
- 7
Smoke brisket
Place brisket on the smoker fat side up. Smoke at 225°F until the internal temperature of the flat reaches 203°F or the probe slides in with little resistance—plan on ~1–1.25 hours per pound (estimate 8–10 hours for 8 lbs). When the brisket hits the stall (~150–165°F) you may wrap in butcher paper to speed through. Rest wrapped for at least 1 hour; 2 hours is better.
- 8
Smoke sausages
Place sausages on the grill grate with space between them so smoke can circulate. Smoke at 225–250°F until internal temperature is 160°F, about 2–3 hours. For a browned exterior, finish over higher heat for a few minutes if desired.
- 9
Pull and slice
For pork shoulder: unwrap after resting and pull into bite-sized pieces using forks or meat claws; mix with a few ladles of barbecue sauce to taste. For brisket: slice across the grain in 1/8–1/4 inch slices; reserve some point and chopped pieces for chopped brisket sandwiches. Keep sausages whole or slice into medallions for serving.
Potato Salad (Side)
- 10
Cook potatoes
Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce to a simmer and cook until fork-tender but not falling apart, about 10–15 minutes. Drain and spread on a sheet pan to cool slightly.
- 11
Combine salad
Chop hard-boiled eggs. In a large bowl combine cooled potatoes, chopped eggs, diced celery and diced pickles. Add mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons apple cider vinegar, 1 tablespoon salt and 1 teaspoon black pepper. Fold gently to combine, adjusting seasoning to taste. Chill for at least 1 hour before serving.
Baked Beans (Side)
- 12
Prepare beans
If using canned beans, drain and rinse lightly. If using cooked from dry, ensure they are tender and about 6 cups prepared. Preheat oven to 325°F (160°C) if baking.
- 13
Mix and bake
In a large ovenproof pot or Dutch oven, combine beans, brown sugar, diced onion, ketchup, apple cider vinegar and 1 cup barbecue sauce. Stir to combine. Cover and bake at 325°F for 45–60 minutes until sauce is thick and flavors meld, stirring once halfway through. Alternatively, simmer covered on the stovetop for 30–40 minutes.
Creamed Corn (Side)
- 14
Cook corn
In a large skillet over medium heat, melt 4 tablespoons butter. Add 6 cups corn and sauté 3–4 minutes until warmed through. Add 1 cup heavy cream, 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon black pepper. Reduce heat to low and simmer gently, stirring occasionally, until mixture is slightly thickened, about 8–10 minutes.
- 15
Finish
For a smoother texture, mash about a cup of the corn with the back of a spoon into the liquid, then stir to combine. Taste and adjust seasoning. Keep warm until serving.
Serving & Assembly
- 16
Reheat and hold
Keep meats warm in insulated cambro or low oven (200°F) until service. Reheat sides gently as needed: baked beans covered at 300°F for 20 minutes, creamed corn on low heat stirring, potato salad served chilled.
- 17
Assemble platters and sandwiches
Arrange sliced brisket, pulled pork and sausages on large serving trays. Offer buns, pickles and barbecue sauce on the side. For sandwiches, place sliced brisket or pulled pork on bun, add pickles and a drizzle of barbecue sauce. Garnish sides with chopped parsley if desired.
- 18
Portion guidance
This Texas Party Package yields approximately 18–24 servings depending on appetite: plan ~1/3 lb cooked brisket per person, ~1/4 lb pulled pork per person and 2–3 sausage links per 3 people, with 3 sides provided (potato salad, baked beans, creamed corn).