Block Party Recipe

Prepare rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, and onion powder. Mix until uniform.

Season brisket

Pat the 5 lb brisket dry. Lightly coat with 1–2 tablespoons mustard as a binder if desired. Generously apply ~40% of the rub mixture to all sides, pressing so it adheres. Let rest at room temperature 30–60 minutes (or refrigerate overnight for deeper flavor).

Season ribs

Remove membrane from the bone side of each rib rack. Lightly coat both racks with remaining mustard if using, then apply 20–25% of the rub evenly on both sides. Let rest 30 minutes.

Season pork shoulder

Trim excess fat from the 3 lb pork shoulder. Rub the remaining spice mixture over the shoulder until fully coated. Let rest 30–60 minutes.

Sausages

If raw, leave sausages whole. Prick each sausage lightly with a fork in a couple places to prevent bursting. If pre-seasoned and pre-formed, keep chilled until smoker/grill is heated.

Smoking / low-and-slow cooking

Preheat smoker to 225–250°F (107–121°C). Use hardwood (hickory, oak, or fruitwood) for consistent smoke. Place brisket fat-side up on the grate. Place pork shoulder and ribs in zones where they will get even heat; ribs can be bone-side down. Add sausages during the last 60–90 minutes of the cook so they finish hot without drying out. Maintain smoker temp 225–250°F and replenish wood as needed.

Internal temp targets & timing

Brisket: smoke until internal temp reaches 195–205°F for slicing (usually 10–14 hours for 5 lb, but monitor by temp more than time). Pork shoulder: pull at 200–205°F and probe tender (may take 6–8 hours). Ribs: cook until meat pulls back 1/4–1/2 inch from bones and a toothpick slides between bones with slight resistance (about 4–6 hours). Sausages: cook to 160–165°F internal and a light char.

Resting & finishing meats

When each meat reaches target temp, remove and wrap brisket and pork shoulder in butcher paper or foil and let rest for 45–60 minutes. Ribs can be rested unwrapped for 15–20 minutes. Sausages rest 5–10 minutes. After resting, slice brisket against the grain into thin slices. Pull pork shoulder apart with forks, tossing with 1–1.5 cups of house BBQ sauce if desired. Cut ribs into individual portions or into 2–3 bone segments for serving.

Assemble meat components in tray

Arrange sliced brisket, pulled pork, rack portions, and whole sausages in the large aluminum tray(s). Keep components separated for easy serving. Reserve additional BBQ sauce for service.

Pour 2 cups of house BBQ sauce into a small serving container or ramekin and place in tray or beside the meats. Place 2 cups sliced pickles and 2 cups finely chopped onions in separate bowls or compartments for guests to add to sandwiches or plates.

Heat prepared sides to serving temperature (165°F internal) according to type: - Coleslaw: keep chilled; do not heat. Transfer the 96 oz coleslaw to one large pan and chill until service. - Baked beans: reheat gently on stovetop or in oven to 165°F, then transfer to a 96 oz pan and keep covered/warm. - Macaroni and cheese: reheat in oven at 325°F until heated through to 165°F, stirring once, then transfer to 96 oz pan and keep covered/warm.

Garnish the meat tray lightly with chopped fresh parsley if desired. Include small bowls of pickles and chopped onions and a generous container of extra house BBQ sauce. Cover trays with lids or foil to transport. For on-site service, keep hot pans in insulated carriers or on hot plates; keep coleslaw chilled until serving.