3 Meat Plate Recipe

Trim and Season

Trim excess fat from the brisket, leaving about 1/4-inch fat cap to keep the meat moist. Combine kosher salt, coarse black pepper, garlic powder and brown sugar in a small bowl. Apply a thin layer of mustard if desired as a binder, then rub the seasoning mixture all over the brisket, pressing to adhere.

Prepare Smoker

Preheat your smoker to 225°F (107°C). Add 2 cups of your chosen wood chips (oak or hickory) to the smoker box or charcoal. Place a drip pan under the grate and keep a cup of beef broth nearby for spritzing.

Smoke

Place the brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 165°F (74°C); this typically takes 5–7 hours depending on thickness. Every 60–90 minutes, spritz the brisket lightly with beef broth to maintain moisture and encourage bark formation.

Wrap and Finish

When the brisket hits 165°F and has a desirable dark bark, wrap it tightly in butcher paper or foil and return it to the smoker. Continue cooking until the internal temperature reaches 203°F (95°C) and the probe slides in with little resistance, about 2–4 more hours.

Rest and Slice

Remove the brisket from the smoker and let it rest, wrapped, for at least 45–60 minutes. Unwrap, slice brisket against the grain into 1/4-inch to 1/2-inch slices. Keep warm until plating.

Prep and Season

Preheat oven to 300°F (150°C) or prepare smoker/fire for 300°F. Trim excess hard fat from the pork shoulder but leave connective tissue. Rub yellow mustard lightly over the roast to help rub adhere. Mix kosher salt, brown sugar, paprika, cumin and onion powder and rub all over the pork shoulder, massaging into crevices.

Cook Low and Slow

Place the pork shoulder in a roasting pan fat-side up. Add 1 cup water and 1/2 cup apple cider vinegar to the pan to keep the environment moist. Cover tightly with foil if using an oven or place in the smoker. Roast until the internal temperature reaches 195–203°F (90–95°C) and the meat is pull-apart tender; for a 4 lb shoulder this usually takes 4.5–6 hours at 300°F.

Rest and Shred

Remove pork from oven/smoker and let it rest, tented, for 20–30 minutes. Transfer to a large cutting board or bowl and shred using two forks or meat claws, discarding excess fat and any tough pieces. Mix in a few tablespoons of pan juices or apple cider vinegar to moisten the meat. Keep warm.

Preheat Grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 205°C). Lightly oil the grates or brush the sausages with 1 teaspoon vegetable oil to prevent sticking.

Grill

Grill the sausages 4–6 minutes per side, turning every 2–3 minutes, until they are nicely browned with grill marks and reach an internal temperature of 160°F (71°C) for pork/beef sausages. Remove from heat and let rest 5 minutes. Slice on a bias into 1/2-inch pieces for plating if desired.

Warm the barbecue sauce gently in a small saucepan over low heat or microwave for 20–30 seconds. Arrange sliced brisket, pulled pork and sliced sausage on a platter or individual plates. Spoon barbecue sauce on the side or lightly drizzle over the meats. Garnish with sliced pickles, pickled red onions and chopped parsley. Serve with additional sauce on the side.