Backyard Feast Recipe
A generous barbecue spread built for casual gatherings and backyard get-togethers. A balanced mix of smoked meats and hearty sides that’s easy to share and easy to love. Feeds ~10–14. INCLUDES: 3 lb Smoked Brisket, 1 Whole Rack Smoked Pork Ribs, 2 lb Pulled Pork, 6 House-Made Sausages, 6 Quart Sides (32 oz each)
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Ingredients
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Brisket (3 lb finished, smoked)
Smoked Pork Ribs (1 whole rack, ~2.5–3 lb)
Pulled Pork (2 lb finished)
House-Made Sausages (6 links)
Sides (6 quarts total — suggested varieties, ~32 oz each)
Sauces & Finishing
Equipment & Misc
Method
Brisket (3 lb finished, smoked)
- 1
Trim & Season
Trim excess hard fat from the brisket, leaving a thin fat cap (~1/8–1/4 in). Pat dry. Rub yellow mustard all over to help the rub adhere. Combine kosher salt, coarse black pepper, garlic powder, onion powder and paprika; rub evenly over both sides. Let rest refrigerated 1–2 hours or bring to room temperature 30–45 minutes before smoking.
- 2
Smoke
Preheat smoker to 225°F (107°C) using oak or hickory. Add wood chunks/chips. Place brisket fat-side up on the smoker grates. Smoke at 225°F until internal temperature reaches 155–165°F (about 3.5–5 hours depending on size). Spritz lightly every 45–60 minutes with beef broth to maintain surface moisture if desired.
- 3
- 4
Rest & Slice
Remove brisket from smoker and rest, wrapped, in a cooler or insulated container for at least 1 hour (up to 2 hours). Unwrap, reserve juices. Slice against the grain into 1/4-inch slices. Toss lightly with reserved juices or au jus before serving.
Smoked Pork Ribs (1 whole rack)
- 5
Prep & Season
Remove membrane from the bone side of ribs. Lightly coat both sides with yellow mustard as binder. Mix salt, pepper, brown sugar, paprika, garlic powder and cayenne; evenly rub over both sides. Let rest 30–60 minutes at room temperature or refrigerate up to overnight.
- 6
Smoke Low & Slow
Preheat smoker to 225°F (107°C). Place ribs bone-side down and smoke for 3 hours, adding wood as needed. At the 2.5–3 hour mark, spritz with apple juice every 30–45 minutes for moisture and to encourage bark formation.
- 7
Wrap (Texas Crutch) & Finish
After about 3 hours when bark forms and ribs bend slightly, wrap ribs in foil with a splash of apple juice and a pat of butter if desired. Return to smoker and continue until internal temperature of meat near bone is 200–205°F and the ribs are tender (knife or toothpick slides with minimal resistance), about 1–1.5 more hours.
- 8
Pulled Pork (2 lb finished)
- 9
Season
Trim excess fat from the pork shoulder leaving a protective cap. Rub yellow mustard over the meat to help the rub stick. Combine brown sugar, kosher salt, black pepper, paprika, garlic powder and onion powder; apply a generous layer over the shoulder. Let sit refrigerated overnight or at room temperature 30–60 minutes before smoking.
- 10
Smoke
Preheat smoker to 225–250°F (107–121°C). Place pork shoulder fat-side up on the grate. Smoke steadily until internal temperature reaches 165–170°F (this may take ~5–7 hours). At this stage you can mop with a mixture of apple cider vinegar and water (about 1:1) every hour to keep it moist and add tang.
- 11
Wrap & Finish
When the shoulder stalls (internal temp holds for a while) or the bark is set (typically near 165–170°F), wrap tightly in foil and return to the smoker. Continue until internal temperature reaches 195–205°F and the meat is easily pulled with forks (usually total 8–12 hours depending on size).
- 12
House-Made Sausages (6 links)
- 13
Cook
Preheat grill or smoker to medium heat (350–375°F / 175–190°C). If refrigerated, bring sausages to near room temperature. Lightly brush with yellow mustard, then place sausages on the grill or smoker. Cook indirect or over medium heat, turning every 4–6 minutes, until internal temperature reaches 160°F (pork) or per your sausage instructions, about 15–20 minutes total.
- 14
Sides (6 quarts total — served chilled or warm as appropriate)
- 15
Baked Beans
Heat prepared baked beans in a pot over low heat until simmering, stir occasionally, add a tablespoon of butter or reserved pork drippings for richness if desired. Keep warm until service.
- 16
Coleslaw
Prepare or toss pre-made coleslaw dressing with shredded cabbage and carrots shortly before serving so it stays crisp. Chill until service.
- 17
Potato Salad
Make or chill potato salad ahead of time and keep refrigerated until service. Bring out 30 minutes before serving to take chill off.
- 18
- 19
- 20
Green Salad / Pickles
Assemble a simple green salad or set out pickles and condiments cold. Keep dressings on the side.
Sauces & Finishing
- 21
- 22
Assemble & Serve
Arrange sliced brisket, pulled pork, ribs and sausages on large platters. Place sides in separate bowls (6 quarts total). Label sauces and provide serving utensils, buns, pickles and napkins. The spread serves approximately 10–14 people; adjust portions of sides and meats if serving fewer or more guests.