Texas-Style Bbq Platter for 4

Ingredients

• 2.5 kg Beef Brisket (trimmed, fat cap left on for moisture)
• 2 kg Beef Ribs (bone‑in, trimmed of excess membrane)
• 2 kg Pork Shoulder (Boston Butt) (bone‑in, trimmed)
• 100 g Brown Sugar (packed)
• 30 g Smoked Paprika (2 tbsp, smoked for authentic flavor)
• 30 g Kosher Salt (2 tbsp)
• 15 g Black Pepper (1 tbsp, freshly ground)
• 15 g Garlic Powder (1 tbsp)
• 15 g Onion Powder (1 tbsp)
• 10 g Chili Powder (2 tsp)
• 10 g Ground Cumin (2 tsp)
• 200 g Ketchup (3/4 cup)
• 60 ml Apple Cider Vinegar (1/4 cup)
• 30 ml Worcestershire Sauce (2 tbsp)
• 15 g Dijon Mustard (1 tbsp)
• 15 ml Hot Sauce (1 tbsp, adjust to heat preference)
• 120 g Mayonnaise (1/2 cup, full‑fat for creaminess)
• 30 ml White Vinegar (2 tbsp, for coleslaw dressing)
• 15 g Granulated Sugar (1 tbsp, for coleslaw)
• 800 g Fresh Cabbage (shredded, about 1 small head)
• 100 g Carrots (peeled and grated)
• 1 pinch Black Pepper (for coleslaw) (freshly ground)

Instructions

1. Make the Dry Rub

   In a large mixing bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and ground cumin. Stir until evenly mixed.

   Time: PT15M

2. Trim and Season the Brisket

   Place the brisket on a cutting board, trim excess fat leaving about 0.5 cm. Pat dry, then coat the entire surface with half of the dry rub, pressing it into the meat.

   Time: PT15M

3. Trim and Season the Beef Ribs

   Remove the membrane from the bone side of the ribs. Pat dry and rub the remaining dry rub evenly over both sides.

   Time: PT15M

4. Trim and Season the Pork Shoulder

   Trim any large pieces of fat, then pat dry. Rub the remaining dry rub all over the pork shoulder, covering every crevice.

   Time: PT15M

5. Preheat the Smoker

   Load charcoal and wood chips into the smoker, light, and bring the temperature to a steady 110 °C (225 °F). Add a water pan to maintain humidity.

   Time: PT30M

   Temperature: 110 °C

6. Smoke the Brisket

   Place the seasoned brisket fat side up on the smoker grate. Insert a meat thermometer into the thickest part. Smoke until internal temperature reaches 90 °C (195 °F), about 12 hours.

   Time: PT12H

   Temperature: 110 °C

7. Rest the Brisket

   Remove the brisket, wrap loosely in aluminum foil, and let rest for 30 minutes before slicing against the grain.

   Time: PT30M

8. Smoke the Beef Ribs

   After the brisket, increase smoker temperature to 120 °C (250 °F). Place ribs bone side down, smoke for 5 hours, or until tender and the meat pulls back from the bone.

   Time: PT5H

   Temperature: 120 °C

9. Smoke the Pork Shoulder (Pulled Pork)

   Reduce temperature back to 110 °C (225 °F). Place the pork shoulder on the grate and smoke until internal temperature reaches 95 °C (203 °F), about 10 hours. Pull apart with forks once done.

   Time: PT10H

   Temperature: 110 °C

10. Make the BBQ Sauce

    Combine ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, hot sauce, and a pinch of brown sugar in a saucepan. Simmer over low heat for 15 minutes, stirring occasionally.

    Time: PT15M

    Temperature: low heat

11. Prepare the Coleslaw

    In a large bowl toss shredded cabbage and grated carrots. In a small bowl whisk together mayonnaise, white vinegar, sugar, salt, and a pinch of black pepper. Pour dressing over the veggies and mix until coated. Let sit 10 minutes before serving.

    Time: PT15M

12. Assemble the Platter

    Arrange sliced brisket, smoked ribs, pulled pork, a bowl of BBQ sauce, and a side of coleslaw on a large serving platter. Garnish with fresh herbs if desired.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

50 g

Carbohydrates

30 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Brisket: Beef Chuck Roast
• Instead of Beef Ribs: Pork Spare Ribs
• Instead of Pork Shoulder (Boston Butt): Pork Butt
• Instead of Brown Sugar: White Sugar
• Instead of Smoked Paprika: Regular Paprika
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Mayonnaise: Greek Yogurt
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Fresh Cabbage: Pre‑shredded coleslaw mix

Equipment Needed

• Smoker
• Charcoal
• Wood Chips (hickory or oak)
• Meat Thermometer
• Cutting Board
• Sharp Knife
• Large Mixing Bowl
• Whisk
• Small Mixing Bowl
• Colander
• Aluminum Foil
• Basting Brush
• Tongs
• Serving Platter
• Large Spoon or Ladle

Critical Steps — Do Not Skip

• Season all meats thoroughly with the dry rub
• Maintain a steady smoker temperature of 110 °C (225 °F) for low‑and‑slow cooking
• Do not open the smoker excessively to preserve smoke flavor
• Rest each meat after smoking before slicing or pulling
• Ensure coleslaw is well drained to avoid sogginess

Chef Tips from the Video

• Slice brisket against the grain for maximum tenderness
• Pull pork while it’s still warm; it shreds more easily
• If you lack a smoker, set your grill for indirect heat, add a smoker box with wood chips, and follow the same temperature guidelines

Troubleshooting

Storage

Refrigerator: Store smoked meats in airtight containers for up to 3 days; BBQ sauce and coleslaw for up to 5 days

Freezer: Wrap meats tightly in foil and freezer‑safe bags; keep for up to 2 months

Room temperature: Do not leave smoked meats or coleslaw at room temperature for more than 2 hours

Make-Ahead Tips

• The dry rub can be mixed up to 2 weeks in advance and stored in an airtight jar
• BBQ sauce keeps well refrigerated for up to 1 week; make it a day ahead for deeper flavor
• Coleslaw can be prepared the night before; keep dressing separate and combine just before serving

Frequently Asked Questions