Central Texas BBQ Platter

Ingredients

• 5 lb beef brisket (flat or packer cut)
• 2 racks pork baby back ribs
• 1 lb smoked sausage links
• ½ cup kosher salt
• ¼ cup coarse black pepper
• 2 tbsp paprika
• 1 tbsp garlic powder
• 4 cups wood smoke (oak or hickory chips, soaked)
• 2 cups beef broth
• 1 loaf white bread (sliced)
• 1 jar (16 oz) dill pickle spears
• 2 medium onions (white, sliced)

Instructions

1. 1

   Pat brisket completely dry with paper towels. Trim fat cap to 1/4-inch thickness.

2. 2

   Mix salt, pepper, paprika, and garlic powder in a bowl. Rub generously all over brisket, ribs, and sausage.

3. 3

   Set up smoker for 225–250°F. Soak wood chips 30 minutes, then drain.

4. 4

   Place brisket fat-side up on smoker grate. Add soaked wood chips to firebox.

5. 5

   Smoke brisket uncovered for 8 hours, maintaining 225–250°F. Spritz with broth every 2 hours.

6. 6

   After 5 hours, add ribs and sausage to smoker. Place ribs bone-side down.

7. 7

   Continue smoking for 3 more hours until brisket reaches 203°F internal temp at thickest point.

8. 8

   Ribs should bend easily and meat pulls from bone. Sausage should reach 160°F internally.

9. 9

   Cut brisket against the grain into 1/4-inch slices. Separate ribs. Slice sausage on the bias.

10. 10

    Arrange meat on a platter. Place sliced onions and pickles in small piles on the side.

11. 11

    Serve hot with white bread on the side. Meat needs no sauce — the smoke is the flavor.

Tools you’ll need

• offset smoker or barrel smoker
• meat thermometer (instant-read)
• sharp carving knife
• large wooden or metal platter
• tongs or meat shredding claws
• spray bottle for broth

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