Cowboy Platter Recipe

Trim and prep

Pat the pork shoulder dry. Mix 2 tbs kosher salt, 1 tbs black pepper, 2 tbs brown sugar, 2 tsp paprika, 1 tsp garlic powder and 1 tsp onion powder. Rub mixture evenly over the entire roast. Slather yellow mustard over the meat first if you prefer a binder for the rub (optional).

Smoke or roast

Preheat smoker to 225°F (107°C) with hickory or apple wood chips if using. Place pork on the grates fat-side up. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches about 195–203°F (90–95°C), roughly 1.25–1.5 hours per pound (about 3.5–6 hours for a 2.5 lb shoulder). If using an oven, roast at 275°F (135°C) until the same internal temp is reached (allow similar timing).

Rest and shred

When the pork reaches 195–203°F, remove from heat and tent loosely with foil. Let rest 30–45 minutes. Using two forks or meat claws, pull the meat into shreds. Stir in 1/4 cup apple cider vinegar, 1/2 cup water or chicken broth and adjust salt and pepper to taste. Reserve juices for moistening. Portion 6 oz of pulled pork per platter.

Trim and season

Trim the brisket leaving about 1/4 inch of fat. Combine 2 tbs kosher salt, 2 tbs black pepper, 1 tsp garlic powder and 1 tsp onion powder. Rub the mixture evenly over both sides of the brisket. Let sit at room temperature 30–60 minutes or refrigerate uncovered overnight for a pellicle if desired.

Smoke or low-and-slow roast

Preheat smoker to 225°F (107°C) and add oak or hickory chips if using. Place brisket fat-side up on the smoker. Smoke until internal temperature reaches 165°F (74°C), then spritz lightly with beef broth (1 cup mixed with 1 tbs Worcestershire if using) every 60–90 minutes. Continue cooking wrapped in butcher paper or foil (Texas crutch) once at 165°F to expedite reaching final temp. Cook until internal temperature is 200–205°F (93–96°C), about 1–1.25 hours per pound total.

Rest and slice

Remove brisket when 200–205°F. Rest wrapped, insulated, for 1–2 hours. Slice thinly against the grain. Keep juices and any au jus to moisten slices when plating. Portion 6 oz brisket per platter.

Prep and rub

Remove membrane from the bone side of the ribs if present. Pat ribs dry. Lightly coat both sides with yellow mustard as a binder. Combine 1.5 tbs kosher salt, 1.5 tbs black pepper, 1 tbs paprika, 1 tbs brown sugar and 1 tsp garlic powder. Rub evenly over both sides.

Smoke at low temperature

Preheat smoker to 225°F (107°C) with hickory or apple wood chips if using. Place ribs bone-side down. Smoke for about 2.5–3 hours, spritzing with apple juice every 30–45 minutes after the first hour to maintain moisture.

Wrap and finish

After 2.5–3 hours, wrap ribs in foil (add a splash of apple juice inside the packet) and continue cooking for another 1–1.5 hours until meat is tender (probe should feel like butter, or internal temp ~200°F). Unwrap and brush with barbecue sauce, then return to smoker for 10–15 minutes to set the glaze. Let rest 10 minutes, then cut into 1/4 rack portions (about 2–3 bones depending on rack size) per platter.

For each Cowboy Platter, arrange: 6 oz pulled pork, 6 oz sliced brisket, and a 1/4 rack of ribs (as prepared above). Add a serving of coleslaw, pickles and a bread roll or bun if using. Spoon reserved pork or brisket juices over meat as desired and serve barbecue sauce on the side.

Keep hot meats covered until serving. Leftovers may be refrigerated for up to 4 days; reheat gently with a splash of broth or sauce to retain moisture.