5 Meats Bbq Platter Recipe

Prepare dry rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne pepper. Stir thoroughly to make an even rub.

Season brisket

Pat the brisket dry with paper towels. Rub a generous portion (about 2–3 tbs) of the dry rub all over the brisket, pressing it into the meat. Let rest in refrigerator for at least 1 hour or overnight for best flavor.

Season ribs

Remove membrane from the underside of the ribs if present. Apply 1–2 tbs of the dry rub evenly on both sides of the rack. Wrap in plastic and refrigerate for at least 1 hour.

Season chicken

Pat chicken thighs dry, then coat both sides with about 1 tbs of the dry rub. Let sit 30–60 minutes at room temperature while you prepare the smoker or grill.

Prepare pulled pork shoulder

Coat the pork shoulder evenly with 1–2 tbs of the dry rub, massaging it into crevices. Cover and refrigerate overnight if possible. Bring to room temperature 30–60 minutes before smoking.

Season sausage

Lightly sprinkle sausage links with a small pinch of the dry rub (about 1 tsp worth) — they are often already seasoned.

Preheat smoker or grill

Preheat a smoker or grill for indirect cooking to a stable 225–250°F (107–121°C). Use hardwoods like hickory, oak, or apple for smoke flavor. Maintain steady temps throughout cooking.

Smoke the meats

Place the brisket flat (or point), pork shoulder, and ribs on the smoker first. Cook until internal temps reach: brisket 195–203°F (90–95°C) and pull-probe tender (this can take 10–14 hours for 2 lbs depending on bark and wrapping); pork shoulder 195–205°F (90–96°C) for easy shredding (6–10 hours); ribs 190–203°F (88–95°C) and tender (4–6 hours). Chicken thighs should be cooked to 175–185°F (79–85°C) (about 1.5–2 hours). Sausages can be smoked or finished over higher heat until 160–165°F (71–74°C) (about 45–90 minutes).

Spritz and mop during cook

Every 45–60 minutes spritz the brisket, ribs and pork with a mix of apple juice and apple cider vinegar (3 parts apple juice to 1 part vinegar) from a spray bottle to keep surfaces moist. For pulled pork and brisket you can also mop lightly with a small amount of the barbecue sauce thinned with a bit of apple juice in the last 30–60 minutes.

The stall and foil wrap

If the brisket or shoulder stalls (temps pause), wrap tightly in foil or butcher paper (Texas crutch) once they reach a desirable bark to push through the stall. Return to smoker until target temps and tenderness are reached.

Rest meats

When each piece reaches its target temperature and tenderness, remove from heat. Brisket and pork shoulder should rest, wrapped, for at least 1 hour (up to 2 hours) in a cooler or warm oven; ribs and chicken should rest 10–15 minutes; sausages 5–10 minutes. Resting redistributes juices.

Finish and slice/ pull

Slice brisket across the grain into 1/4-inch thick slices. Pull pork shoulder into shreds with two forks and mix with a small amount (about 1/4–1/2 cup) of warmed barbecue sauce if desired. Cut ribs between bones into individual or half racks. Remove bones from chicken if desired or serve whole thighs. Slice sausages on bias into 1/2-inch pieces.

Make spritz: Combine apple juice and apple cider vinegar in a clean spray bottle (3/4 cup apple juice + 1/4 cup vinegar or the quantities above). Keep chilled until use. Use for spritzing meats every 45–60 minutes.

Prepare finishing sauce: In a small saucepan combine barbecue sauce, yellow mustard and honey. Warm gently over low heat until blended, about 3–5 minutes. Keep warm and brush on meats during last 10–15 minutes if you like a glossy finish.

Finish with butter: Warm the butter and brush a thin layer over sliced brisket and chicken just before plating to add sheen and richness.

Garnish and serve: Arrange sliced brisket, pulled pork, ribs, chicken thighs and sausage on a large platter. Sprinkle chopped parsley and add pickles on the side. Serve extra barbecue sauce on the side for dipping.