El Trio Recipe

Bring to serving temp & carve brisket

Remove 1 lb smoked brisket from refrigeration. If chilled, let rest at room temperature for 20–30 minutes. Reheat gently by wrapping in foil with a splash (about 2 tbs) of beef broth or au jus and placing in a 275°F (135°C) oven for 20–30 minutes, or until internal temp reaches 140°F. Unwrap, reserve juices, and slice thinly against the grain into 1/8–1/4 inch slices. Keep warm in foil.

Reheat and portion pork ribs

If ribs are pre-smoked and cooled, reheat by wrapping in foil with 1–2 tbs of apple juice or a light mop, and place in a 300°F (150°C) oven for 20–30 minutes until warmed through and tender. Alternatively, reheat on a medium-low grill covered for 10–15 minutes, turning once. Cut or portion ribs so the total equals 1 lb for plating (usually 2–4 bone pieces depending on size). Brush lightly with BBQ sauce if desired during last 2–3 minutes of reheating.

Cook sausages

Cook two sausages (one of each type) until fully heated through and browned: pan-sear over medium heat for 10–12 minutes turning frequently, or grill over medium heat 8–12 minutes, or bake at 350°F (175°C) for 15–18 minutes. Internal temperature should reach 160°F for pork sausages (or as specified). Let rest 3–5 minutes, then slice each sausage in half or into 1/2-inch diagonal pieces for serving.

Portion two pint-size sides (16 oz / one pint each). If preparing fresh examples: For creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayo, apple cider vinegar, sugar, salt and pepper—chill. For smoked baked beans, heat gently in a saucepan over low heat stirring occasionally until warm. Package each side in a 16 oz container and keep chilled or warm depending on the side.

Assemble the EL TRIO plate or to-go tray: Arrange 1 lb sliced brisket (warm), 1 lb portioned ribs, and two sausages (sliced) on the platter. Add the two pint-size side containers (16 oz each). Spoon reserved brisket juices or a light drizzle of BBQ sauce over the brisket (about 1–2 tbs) and brush ribs with remaining BBQ sauce (about 1–2 tbs) if desired.

Garnish with thinly sliced onion, pickles, and a sprinkle of chopped parsley. Include extra sauce on the side (about 2 tbs per serving container). Ensure hot items are warm and sides at appropriate temperatures before serving. Serve immediately; this order feeds approximately 3–4 people.