Party Spread Recipe

Reheat smoked brisket

Preheat oven to 275°F (135°C). Trim any large hard fat from the brisket slices if needed. Place brisket slices in a shallow baking pan, add 2–3 tablespoons beef broth or water to the pan to create steam, cover tightly with foil and warm in oven for 25–35 minutes until internal temperature reaches 140–150°F (60–65°C). Remove foil, brush lightly with 1 tablespoon bbq sauce if desired, rest 5 minutes, then slice against the grain into serving portions.

Prepare ribs

If ribs are raw, preheat oven to 300°F (150°C) or prepare smoker/grill to maintain ~275–300°F. Pat ribs dry, remove membrane from bone side. Rub both sides evenly with the 3 tbs pork rib rub, massaging into meat. Lay ribs bone-side down on foil-lined sheet pan, tent with foil and bake for 2 to 2.5 hours (or smoke for 4–5 hours at 225–250°F) until meat is tender and pulls back from bones about 1/4–1/2 inch. During last 15 minutes, brush with 1/2 cup bbq sauce mixed with 1 tbs apple cider vinegar and return uncovered to set glaze. Let rest 10 minutes, then cut between bones into individual portions.

Warm pulled pork

Place the 1 lb pulled pork in a covered oven-safe dish. Add 2 tbs butter and 2 tbs apple cider vinegar (or 2–3 tbs of the bbq sauce) to moisten. Cover tightly and warm in a 300°F (150°C) oven for 20–30 minutes until heated through (internal temp ~165°F/74°C). Break up strands with forks, adjust seasoning with salt and pepper and a splash more bbq sauce if desired.

Finish sausages

If sausages are fully cooked, reheat them by pan-searing, grilling, or oven: preheat to 350°F (175°C) and warm for 10–12 minutes turning occasionally until internal temp reaches 140–150°F. If desired, baste with a light brush of mustard or bbq sauce in the last 2 minutes. Rest 3–5 minutes, then slice links on the diagonal for serving.

Assemble sauces and finishing touches. Pour the cup of bbq sauce into a serving container. In a small bowl combine 1/2 cup bbq sauce with 1 tbs apple cider vinegar to use as a glaze for ribs (if not done during cook). Melt 2 tbs butter and reserve for tossing with pulled pork or glazing sides. Place pickles, mustard, salt and pepper in small bowls for guests to customize their sandwiches.

Prepare and portion sides. If sides are prepared and chilled, remove from refrigerator 20–30 minutes before serving to take the chill off. Reheat baked beans gently on stovetop over medium-low heat until hot, about 6–8 minutes, stirring occasionally. Keep coleslaw and potato salad chilled until ready to serve. Split cornbread muffins and warm in a 350°F (175°C) oven for 6–8 minutes or microwave 20–30 seconds per muffin until warm. Portion each side into pint containers (16 oz each) or transfer to serving bowls and garnish potato salad and coleslaw with a sprinkle of chopped parsley and a crack of black pepper.

Arrange meats on a large platter or butcher paper: brisket slices, rib portions, pulled pork in a shallow bowl, and sliced sausages. Provide serving utensils and bowls of bbq sauce, mustard and pickles. Place the four pint sides in their containers or bowls near the meat. Offer 8 soft rolls or slices of bread for sandwiches; guests can build plates or sandwiches using any combination of brisket, ribs, pulled pork and sausage, adding sides as desired. Garnish platters with the chopped parsley and finish with a light scatter of coarse salt and freshly ground black pepper over the meats (to taste).

Portion guidance: This spread is designed to feed 6–8 people. Plan approximately 4–6 oz brisket per person, 4–6 oz ribs per person, and 2–3 oz pulled pork plus 1/2 sausage per person when distributing. Reserve extra sauce on the side.