Central Texas BBQ Platter
A showcase platter of smoked brisket, ribs, and sausage with burnt ends, served with classic white bread and pickles. Smoky, tender, and deeply flavored — the heart of Texas barbecue.
- Total time
- 300 min
- Servings
- 4
- Calories
- 875
- Protein
- 62g
Ingredients
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Open the appInstructions
Step 1
Pat brisket completely dry with paper towels. Trim fat cap to 1/4-inch thickness.
Step 2
Mix salt, pepper, paprika, and garlic powder in a bowl. Rub generously all over brisket, ribs, and sausage.
Step 3
Set up smoker for 225–250°F. Soak wood chips 30 minutes, then drain.
Step 4
Place brisket fat-side up on smoker grate. Add soaked wood chips to firebox.
Step 5
Smoke brisket uncovered for 8 hours, maintaining 225–250°F. Spritz with broth every 2 hours.
Step 6
After 5 hours, add ribs and sausage to smoker. Place ribs bone-side down.
Step 7
Continue smoking for 3 more hours until brisket reaches 203°F internal temp at thickest point.
Step 8
Ribs should bend easily and meat pulls from bone. Sausage should reach 160°F internally.
Step 9
Cut brisket against the grain into 1/4-inch slices. Separate ribs. Slice sausage on the bias.
Step 10
Arrange meat on a platter. Place sliced onions and pickles in small piles on the side.
Step 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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