The Chef

Restaurants

Meals

Drinks

Restaurants›Porter's Restaurant and Smokehouse›The Big Texas Bbq Buffet Recipe

The Big Texas Bbq Buffet Recipe

Name: Porter's Restaurant and Smokehouses The Big Texas BBQ Buffet Recipe
Cook time: 15 h
Total time: 15 h
Yield: 50 servings
Cuisine: American
Ingredients: 6 lbs beef brisket, trimmed; 3 tbs kosher salt; 2 tbs coarse black pepper; 2 tbs brown sugar; 1 tbs garlic powder; 1 tbs onion powder; 1 tsp smoked paprika; 2 tbs yellow mustard (for binder); 2 cups apple wood chips (soaked 30 min); 1 cups beef broth (for spritzing); 8 lbs pork shoulder (Boston butt); 2 tbs kosher salt; 3 tbs dark brown sugar; 2 tbs paprika; 1 tsp cumin; 1 tbs chili powder; 1 tbs garlic powder; 1 tbs onion powder; 2 tbs yellow mustard (for binder); 1 cups apple cider vinegar (for spritz and sauce); 1 cups water (for spritz); 24 pieces beef and pork smoked sausage links; 0.5 cups yellow mustard; 1 cups beer (optional, for basting); 12 cups baked beans (prepared or homemade); 4 cups macaroni (dry); 4 cups sharp cheddar cheese (shredded); 3 cups milk; 0.5 cups unsalted butter; 0.5 cups all-purpose flour

Inspired by Porter's Restaurant and Smokehouse

Time15h

Serves50

A rotating selection of savory meats, delicious sides and country desserts, all served alongside our 60+ item all-you-can-eat fresh Garden Bar

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Brisket (Smoked)

6 lbs beef brisket, trimmed

3 tbs kosher salt

2 tbs coarse black pepper

2 tbs Brown sugar

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Smoked paprika

2 tbs yellow mustard (for binder)

2 cups apple wood chips (soaked 30 min)

1 cups beef broth (for spritzing)

Pulled Pork (Slow-Roasted)

8 lbs pork shoulder (Boston butt)

2 tbs kosher salt

3 tbs dark brown sugar

2 tbs Watkins paprika

1 tsp Cumin

1 tbs Chili powder

1 tbs Watkins garlic powder

1 tbs Onion powder

2 tbs yellow mustard (for binder)

1 cups apple cider vinegar (for spritz and sauce)

1 cups water (for spritz)

Smoked Sausages

24 pieces beef and pork smoked sausage links

1/2 cups yellow mustard

1 cups beer (optional, for basting)

Country Sides

12 cups baked beans (prepared or homemade)

4 cups macaroni (dry)

4 cups sharp cheddar cheese (shredded)

3 cups Milk

1/2 cups Unsalted butter

1/2 cups 00 bread flour

2 tsp Celtic sea salt

1 tsp black pepper

8 cups coleslaw mix (shredded cabbage and carrot)

1 1/2 cups Mayonnaise

1/4 cups Apple cider vinegar

2 tbs granulated sugar

6 lbs potatoes (for mashed, peeled & chopped)

1 cups Heavy cream

1/2 cups buttermilk (optional for mashed)

2 boxes cornbread mix

4 pieces eggs (for cornbread, boxed mix or scratch)

3/4 cups Tuscany sunflower oil

Sauces & Condiments

6 cups Texas-style BBQ sauce (store-bought or homemade)

2 cups vinegar-based sauce

3 cups pickles

3 cups sliced white onions

48 pieces hamburger buns or slider rolls

Country Desserts

12 cups peach cobbler (prepared or from scratch)

12 pieces pecan pie (slices)

6 quarts vanilla ice cream

Garden Bar (fresh items for 60+ item display)

12 cups mixed salad greens

6 cups Cherry tomatoes, halved

6 cups Cucumber, sliced

4 cups shredded carrots

12 cups assorted toppings (olives, peppers, cheeses, seeds)

6 cups variety of dressings

Method

Beef Brisket (Smoked)

Prep and Rub

Trim excess fat from the brisket leaving about 1/4" fat cap. Pat dry. Spread yellow mustard over all surfaces as a binder. Combine kosher salt, coarse black pepper, brown sugar, garlic powder, onion powder and smoked paprika in a bowl. Rub the spice mix evenly over the brisket, pressing to adhere. Refrigerate uncovered for 2–4 hours or overnight for deeper flavor.

Smoke

Preheat smoker to 225°F (107°C). Add soaked apple wood chips. Place brisket fat-side up on the smoker grates. Maintain an internal smoker temperature of 225°F. Smoke until internal temperature reaches 165°F (about 6–8 hours depending on size). Every 60–90 minutes spritz brisket with beef broth to maintain moisture.

Texas Crutch and Rest

When brisket hits ~165°F and develops a dark bark, wrap tightly in butcher paper or foil and return to smoker. Continue cooking until internal temperature reaches 200–203°F (about another 4–6 hours). Remove, keep wrapped, and rest in a cooler for at least 1 hour before slicing against the grain into 1/4" slices.

Pulled Pork (Slow-Roasted)

Prep and Rub

Trim excess fat cap from pork shoulder but leave some for flavor. Coat entire shoulder with yellow mustard as binder. Mix kosher salt, dark brown sugar, paprika, cumin, chili powder, garlic powder and onion powder to make the rub. Massage rub into all surfaces and refrigerate uncovered for 2–6 hours or overnight.

Smoke or Slow-Roast

Preheat smoker or oven to 250°F (121°C). If smoking, add wood chips and place shoulder on smoker fat-side up. If using an oven, place in a shallow roasting pan. Combine apple cider vinegar and water (for spritz). Every hour after the first 2 hours, spritz the pork with the vinegar-water mixture to keep surface moist. Roast/smoke until internal temperature reaches 195–205°F and the meat is tender and pulls easily (12–16 hours for large pieces; will vary).

Rest and Pull

Remove pork, tent with foil, and let rest 30–60 minutes. Use two forks or meat claws to shred the pork into bite-sized pieces. Mix with a portion of Texas-style BBQ sauce or vinegar-based sauce to taste and keep warm for service.

Smoked Sausages

Preheat smoker or grill to 250–300°F (121–149°C). Place sausage links on grates and smoke or grill until internal temperature reaches 160°F (about 45–60 minutes). Baste periodically with beer or yellow mustard if desired for shine and flavor. Remove and hold warm.

Country Sides

Baked Beans

If using canned or prepared baked beans, reheat gently in a large pot over low heat, stirring occasionally until steaming. Optionally stir in a cup of pulled pork or chopped smoked sausage for a buffet-friendly meat option.

Macaroni & Cheese

Bring a large pot of salted water to a boil and cook macaroni until just tender (al dente). Drain. In a saucepan, melt butter over medium heat, whisk in flour to make a roux and cook 1–2 minutes. Gradually whisk in milk until smooth and slightly thickened. Add shredded cheddar, salt and pepper and stir until cheese melts. Combine sauce with drained pasta. Transfer to a hotel pan, top with extra cheese and bake at 350°F (175°C) until bubbly (20–25 minutes) or hold in a steam table.

Coleslaw

In a bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, 1 tsp salt and 1/2 tsp black pepper. Pour over coleslaw mix and toss to combine. Chill for at least 1 hour to meld flavors before serving.

Mashed Potatoes

Place peeled and chopped potatoes in a pot, cover with cold salted water and bring to a boil. Cook until fork-tender (15–20 minutes). Drain well. Mash with butter, heavy cream and buttermilk (if using). Season with salt and pepper to taste. Keep warm for service.

Cornbread

Prepare cornbread mix according to package (or scratch recipe) using cornbread mix, eggs and vegetable oil. Pour into greased sheet pans or hotel pans and bake at 400°F (204°C) until a toothpick comes out clean (18–22 minutes). Cut into squares and keep warm or serve at room temperature.

Sauces & Condiments

Arrange Texas-style BBQ sauce, vinegar-based sauce, pickles, sliced onions and rolls in steam table pans or bowls at the buffet. Refill frequently. Offer small ladles and tongs for guests. Warm sauce gently if desired before service.

Country Desserts

Heat prepared peach cobbler in pans at 350°F (175°C) until warm and bubbling (15–25 minutes depending on portion size). Slice pecan pie into pieces and keep at room temperature. Serve desserts with scoops of vanilla ice cream or place ice cream in a chilled dispenser for self-serve.

Garden Bar (Setup and Service)

Wash and dry all produce thoroughly. Arrange mixed greens, cherry tomatoes, cucumber, shredded carrots and assorted toppings in separate pans or bowls for the garden bar. Place dressings in pourable containers and label. Keep cold items on ice pans or in refrigerated wells. Replenish frequently to maintain freshness.