The Triple Meat Plate Recipe

Prepare brisket

If using pre-cooked smoked brisket, warm gently: heat a skillet over medium-low with 1 tablespoon of water or very light oil, add the thinly sliced brisket in a single layer, and warm for 3–4 minutes until heated through and edges are slightly crisp. If raw brisket, season with salt and pepper and braise or smoke until fork-tender, then slice thinly.

Prepare pulled pork

If using pre-cooked pulled pork, reheat in a small saucepan over low heat with 2 tablespoons of broth or sauce for 6–8 minutes, stirring occasionally, until hot. If making from raw, slow-cook or oven-roast shoulder until pull-apart tender, then shred and toss with BBQ sauce to taste.

Cook sausage

Slice each smoked sausage link in half lengthwise (or into 4 diagonal pieces). Heat a skillet over medium-high, add 1 teaspoon oil, and sear sausage pieces 2–3 minutes per side until browned and heated through. Remove and keep warm.

In a medium bowl combine mayonnaise, yellow mustard, honey, apple cider vinegar, hot sauce, smoked paprika, black pepper, and salt. Whisk until smooth and creamy. Taste and adjust: add more honey for sweetness, more vinegar for tang, or extra hot sauce for heat. Refrigerate until assembly.

If you like quick-pickled onions: place the thinly sliced red onion in a small bowl and pour 1 cup warm pickling brine (equal parts water and vinegar with 1 tablespoon sugar and 1 teaspoon salt dissolved) over them. Let sit 10–15 minutes, then drain. If using raw rings, separate into whole rings and set aside. Arrange bread-and-butter pickle slices and optional pickled jalapeños for plating.

Lightly butter the cut sides of each roll. Heat a skillet or grill pan over medium-high and toast the rolls cut-side down 1–2 minutes until golden and slightly crisp.

To assemble each plate (makes 4 plates): On each toasted roll place a portion of each meat: about 4 oz (0.25 lb) warmed brisket, 4 oz pulled pork, and 1 sliced smoked sausage (or equivalent). Arrange meats so each bite has a mix of the three.

Top with a generous drizzle (about 1–2 tablespoons) of the prepared sauce, add 2–3 pickle slices, several pickled or raw red onion rings, and a few pickled jalapeño slices if using. Sprinkle a little chopped parsley over the top for color.

Serve immediately with extra sauce on the side and any remaining pickles and onions arranged on the plate.

If serving family-style as a plate: place the assembled roll on a plate with a small bowl of extra sauce, a heap of leftover meats, additional pickles and onions, and a side of toasted bread. Encourage guests to load extra meat onto their bread as desired.