4 Meats Bbq Platter Recipe
Make 4 Meats Bbq Platter Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BBQ Meats
Dry Rub & Seasonings
Mop / Basting & Sauce
Finish & Serving
Method
BBQ Meats
- 1
Prepare the rub
In a bowl, combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne, and mustard powder. Stir thoroughly to make an even dry rub.
- 2
Trim and season brisket
Trim excess fat from the brisket leaving about 1/4 inch fat cap. Rub 1 tbs kosher salt and 2 tsp of the prepared dry rub mixture evenly over all sides (reserve remaining rub for other meats). Allow to sit at room temperature while you prepare the grill, or refrigerate for up to 4 hours for deeper flavor.
- 3
- 4
Season chicken thighs
Pat the chicken thighs dry. Toss with olive oil and then apply 1 tbs of the dry rub, ensuring even coverage. If you like, sprinkle a little extra salt to taste.
- 5
Season sausages
Prick sausages lightly in a few spots so they don't burst. Lightly rub with a small pinch of the dry rub for cohesion (about 1/2 tbs).
Smoking / Grilling & Mop
- 6
Preheat and set up smoker or grill
Preheat your smoker or grill for indirect cooking to a stable temperature of 225–250°F (107–121°C). If using charcoal, bank coals to one side; if using gas, light one side and leave the other off. Add soaked (or dry, per preference) wood chips/chunks to create smoke—about 2 cups of chips for the cook.
- 7
Start cooking brisket and ribs
Place the brisket fat-side up on the cool zone of the smoker/grill. Place the ribs bone-side down on the rack as well. Maintain 225–250°F and smoke for the initial low-and-slow stage. Cook brisket until internal temp reaches about 165°F (approx 4–6 hours depending on thickness) and ribs until meat pulls back slightly from the bone and probe tender (approx 3–4 hours).
- 8
Mop/baste periodically
Mix apple juice, apple cider vinegar, and water in a spray bottle or small pot. Every 45–60 minutes, lightly spray or mop the brisket and ribs to keep them moist and add flavor. Do not over-saturate; a light mist is sufficient.
- 9
Cook chicken and sausages
After the ribs have had about 2 hours of smoke or when brisket reaches around 155–160°F, move the chicken thighs and sausages to the smoker/grill. Cook until chicken reaches 165°F internal temperature and has nice smoke color (about 1–1.5 hours), and sausages reach 160–165°F and are browned (30–45 minutes).
- 10
Wrap for tenderness (optional)
If brisket is stalling around 150–170°F or you want to speed the finish and retain moisture, wrap brisket (and ribs if preferred) tightly in heavy-duty foil or butcher paper with a small splash (about 1/4 cup) of the apple juice mixture and return to the smoker. Continue until brisket reaches 200–205°F for slicing tenderness, and ribs are probe-tender (wrap time usually 1–3 hours depending).
Finishing & Serving
- 11
Unwrap and rest
When proteins are at target temperatures (brisket 200–205°F, ribs probe-tender, chicken 165°F, sausages 160–165°F), remove them from the smoker. Keep wrapped brisket and ribs for a 30–60 minute rest in an insulated cooler or warm place; unwrap before slicing. Rest chicken and sausages 5–10 minutes.
- 12
Sauce and glaze
Warm the BBQ sauce in a small saucepan over low heat and stir in honey. Lightly brush the warmed sauce onto ribs, sausages, and chicken in the final 5–10 minutes of cooking or immediately after resting to glaze. For brisket, serve sauce on the side so slices retain bark flavor.
- 13
Slice and arrange
Slice brisket against the grain into 1/4-inch thick slices. Cut ribs between bones into individual portions. Slice sausages into diagonal pieces if desired. Arrange brisket slices, rib portions, chicken thighs, and sausage on a large platter.
- 14