Bbq Platter Recipe

Prepare rub and brisket

Pat the 1 lb brisket dry. Combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Rub the brisket with vegetable oil, then massage the dry rub all over, pressing it into the meat.

Slow-cook brisket

Preheat oven to 275°F (135°C) or prepare smoker at 225–250°F (107–121°C). Place brisket fat-side up in a roasting pan or on the smoker grates. If using oven, add 1/2 cup beef broth and 1 tsp apple cider vinegar to the pan and cover tightly with foil. Smoke or roast until internal temperature reaches 195–205°F (90–96°C), about 3–4 hours for a 1 lb piece (time varies by thickness).

Rest and slice

Remove brisket from heat, keep covered, and rest 20–30 minutes. Slice thinly across the grain into serving portions. Reserve any pan juices to mix with sliced brisket or to serve alongside.

Season pork

Pat the 1 lb pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, garlic powder and rub over the pork. Let sit at room temperature 15–20 minutes while you preheat.

Sear and braise

Preheat oven to 325°F (163°C). Heat 1 tsp vegetable oil in a Dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add sliced half onion and 1/2 cup apple juice. Cover and transfer to oven; braise until fork-tender, about 2–2.5 hours.

Shred and sauce

Remove pork, let cool slightly, then shred with two forks. Stir in 1/4 cup bbq sauce and a few tablespoons of the braising liquid to moisten. Keep warm until plating.

Prep potatoes

Wash and peel (optional) the 2 medium russet potatoes. Cut into 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove starch, then pat very dry with paper towels.

Fry

Heat oil in a deep skillet or fryer to 350–360°F (175–180°C). Fry potatoes in batches until golden and crisp, 4–6 minutes per batch. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm in a low oven (200°F/95°C) if needed.

Mix slaw

In a bowl combine 2 cups shredded cabbage and 1/2 cup grated carrot. Whisk together 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Toss dressing with cabbage and carrot until evenly coated. Chill at least 15 minutes before serving to let flavors meld.

Cook potatoes

Place 1 lb small Yukon Gold potatoes in a pot, cover with cold salted water, bring to a simmer and cook until tender when pierced, about 12–15 minutes. Drain and let cool slightly, then halve or quarter depending on size.

Mix dressing and combine

In a bowl mix 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/4 cup diced celery, 1 tbsp diced red onion, 1/2 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Fold the dressing into the warm potatoes so they absorb flavor. Chill 15–30 minutes before serving.

Arrange platter: place sliced brisket (about 1/2 lb portion) and pulled pork (about 1/2 lb portion) side by side. Add a generous portion of fries, a scoop of coleslaw and a scoop of potato salad. Drizzle additional bbq sauce over the meats or serve on the side. Garnish with chopped parsley and lemon wedges if using.