Big Texas Bbq Buffet Recipe

Prep rub and meats

24–2 hours before smoking: In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub a thin layer of yellow mustard over all meats to help the rub adhere. Generously season brisket, pork shoulder, ribs and chicken with the rub, pressing to coat. Wrap each seasoned meat and refrigerate for at least 2 hours and up to 24 hours.

Fire up smoker

Prepare smoker for indirect cooking at 225°F (107°C). Soak wood chips if using chips; use chunks for longer smokes. Add maple or hickory wood to the coals or smoker box to produce steady smoke.

Smoke low and slow

Place meats on the smoker: brisket fat-side up, pork shoulder with fat cap up, ribs bone-side down, chicken skin-side up. Maintain 225°F. Spritz meats every 45–60 minutes with apple juice to keep surface moist and help bark develop. Plan approximate cook times: brisket 10–14 hours (until internal temp 195–203°F), pork shoulder 8–10 hours (195–205°F), ribs 4–6 hours (tender, 200–205°F), chicken 2–3 hours (internal temp 165°F). Use a probe thermometer to monitor temps.

Wrap & finish (optional)

When brisket stalls around 150–160°F, wrap in butcher paper or foil and return to smoker until target temp. Pork shoulder can be wrapped at similar stall for faster finish. Ribs can be wrapped for a softer result or left unwrapped for firmer bark. Chicken may be brushed with a little BBQ sauce in the final 15 minutes.

Rest & slice/pull

Remove meats when target temps hit. Let brisket rest wrapped for 1 hour, pork shoulder rest for 30–45 minutes, ribs and chicken rest 10–15 minutes. Slice brisket against the grain into 1/4-inch slices. Pull pork shoulder into shreds using forks. Portion ribs and chicken.

Finish with sauce

Offer Texas-style BBQ sauce and the vinegar-molasses mop for guests. Warm sauce before serving and brush lightly on portions if desired.

Make vinegar-molasses mop: whisk together apple cider vinegar, molasses and hot sauce. Warm gently on the stove until combined. Keep warm in a covered pot during service for mopping or drizzling. Keep the primary BBQ sauce warmed in a separate pot and stir occasionally.

Baked beans

If using canned baked beans, heat in a large saucepan over medium heat until simmering, stirring occasionally (10–15 minutes). For more depth, stir in 1/2 cup of warmed BBQ sauce and 2 tablespoons brown sugar and simmer 15 minutes.

Macaroni & cheese

Preheat oven to 350°F (175°C). Cook macaroni in salted boiling water until just al dente, drain. In a saucepan melt butter over medium heat, whisk in flour and cook 1 minute. Gradually whisk in milk until smooth and thickened. Remove from heat and stir in 2 1/2 cups shredded cheddar, salt and pepper until melted. Combine sauce with pasta in a baking dish, top with remaining cheddar and bake 20–25 minutes until bubbly and golden.

Cornbread

Prepare cornbread mix according to package (add eggs and oil). Pour into a greased 9x9 or sheet pan and bake at 400°F (200°C) for 18–22 minutes or until a toothpick comes out clean. Brush top with melted butter when hot.

Assemble salad components in separate shallow pans or bowls for a self-serve buffet. Combine mixed greens and shredded iceberg in large bowls. Arrange cherry tomatoes, cucumber slices, red onion, shredded carrots, pickled jalapeños and crumbled cheese in individual containers. Chill until service. Place dressings in pourable dispensers or bowls with ladles. Label dressings where possible.

Banana pudding

If using prepared banana pudding, chill until service and spoon into a serving dish. If making from scratch, layer vanilla pudding with sliced bananas and vanilla wafers; chill at least 2 hours.

Pecan pie

If baking, preheat oven and bake pie following recipe instructions (typically 350°F for 45–55 minutes until set). Cool slightly before slicing. If using store-bought, warm slices slightly in a low oven if desired and serve with whipped cream or ice cream.

Arrange sliced meats on large warmed trays, garnish with chopped parsley and place pickles and buns nearby. Keep meats tented with foil to retain temperature. Provide tongs and carving knives for guest service. Replenish sides and salads from hot/hotel pans as needed. Offer plates, napkins and cutlery.