3 Meats Bbq Platter Recipe

Prep the meats

Trim excess fat from the brisket leaving about 1/4 inch fat cap; remove membrane from the back of the ribs if present (slide a knife under membrane and pull). Pat all meats dry with paper towels.

Apply dry rub

Combine all Dry Rub & Seasonings ingredients to make a uniform rub. Lightly oil each piece of meat with olive oil (about 1/2 tbs per piece for the chicken, 1 tbs for ribs, 1 tbs for brisket) to help the rub adhere. Generously coat ribs, brisket and chicken with the rub, massaging it into the surface. Let sit at room temperature for 30 minutes or refrigerate up to overnight uncovered for deeper flavor (bring to room temp for 1 hour before cooking).

Set up smoker or grill

Preheat your smoker or set up a charcoal grill for indirect heat. Aim for a stable cooking temperature of 225°F (107°C). If using wood chips/chunks, soak chips 30 minutes if using a gas grill; add wood to coals or smoker box as recommended. Place a drip pan under the cooking area and fill with apple juice (from Basting & Sauce) to maintain humidity.

Smoke the brisket

Place brisket fat-side up on the cooler side of the smoker/grill. Smoke at 225°F until internal temperature reaches 160°F (71°C) — typically 4–6 hours depending on thickness. Every hour, spritz brisket lightly with a 50/50 mix of apple cider vinegar and apple juice to maintain moisture.

Smoke the ribs

Place ribs bone-side down on the smoker. Smoke at 225°F for about 5–6 hours using a 3-2-1 or similar method (3 hours unwrapped, 2 hours wrapped in foil with 1/4 cup apple juice + 1 tbs butter and a drizzle of honey, final 1 hour unwrapped to set glaze). During the first 3 hours spritz every 45–60 minutes with apple cider vinegar/apple juice mix. After wrapping, continue to monitor until tender (meat will pull back from the bones and a probe should enter with little resistance).

Cook the chicken

Place chicken thighs on the smoker during the last 1.5–2 hours of the cook so everything finishes near the same time. Cook at 225–250°F until internal temperature reaches 175–185°F (79–85°C) for tender, falling-off-the-bone thighs, about 1.5–2 hours. In the last 10–15 minutes, brush chicken with warmed BBQ sauce from the Basting & Sauce section and place over direct heat briefly to caramelize if desired.

Rest the meats

When meats reach target temperatures (brisket 200–203°F finished, ribs probe-tender, chicken 175–185°F), remove them from the smoker. Tent each loosely with foil and rest: brisket 1–2 hours (wrapped in foil and a towel, placed in a cooler if needed), ribs 20–30 minutes, chicken 10–15 minutes. Resting completes carryover cooking and redistributes juices.

While the meats smoke, prepare the basting liquid and sauce adjustments. In a small saucepan combine apple cider vinegar, apple juice, butter and honey. Warm over low heat until butter melts and honey blends, then remove from heat. Reserve 1/2 cup for spritzing/basting and stir the remaining into the BBQ sauce (heat together gently to combine). Keep a small pot of the basting liquid warm on a low burner or in an insulated container and a separate warmed bowl of BBQ sauce for glazing in the last stages of cooking.

For spritzing: use a spray bottle or small ladle to apply the warm apple cider/apple juice mixture every 45–60 minutes to ribs and brisket during the early to mid stages of smoking to maintain bark moisture and flavor.

Finish and glaze: In the final stage (last 10–20 minutes for each item), brush an even layer of warmed BBQ sauce onto ribs and brisket and a thin layer on chicken. If you like a thicker glaze, repeat once more after 5 minutes. Briefly place meats over direct heat (or increase smoker temp) to set the sauce without burning—watch carefully.

Slice and arrange: Slice brisket against the grain into 1/4-inch thick slices. Cut ribs between bones into individual portions. Serve chicken whole or halve if desired. Arrange brisket, ribs and chicken on a large platter.

Garnish and serve: Drizzle any rested pan juices or reserved warmed BBQ sauce over the platter. Sprinkle chopped fresh parsley for color and provide lemon wedges for those who like a bright finish. Serve with additional BBQ sauce on the side.

Storage: Cool leftovers to room temperature (within 2 hours) then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently with a splash of apple juice and covered in a 300°F oven until warmed.