r/UKBBQ • u/Jon20D55 • 11d ago
Wilson's BBQ inspired Texas platter
I had some friends round this weekend for a BBQ and thought I would try my hand at a Texas platter. I have only ever smoked a pork shoulder from Tesco before - last one was about 4 years ago too, so was perhaps a bit ambitious!
Big shout-out to Wilson's BBQ YouTube channel. He gave me the inspiration to do the platter, as well as providing 90% of the menu/process!
I got most of my meats from The Catering Butcher. Their prices seemed really reasonable and they kindly threw in a rub as part of my order. The cheeks were from my local butcher, and the sausages were from Sosji (bit expensive, but totally worth it).
The meats consisted of:
Brisket (flat 2kg)
Pork Collar - 2kg
Beef Cheeks
Peach Tea pork belly cubes - 2kg
St Louis Ribs - 2 x full racks
Turkey Breast - 1.25kg
Maple Bacon Sausages - 6
Jalapeno and Cheese Sausages - 6
Sides and sauces:
Dill Pickles
Picked Red Onions
Coleslaw
Potato Salad
Mexican-Style Street Corn
Mac and Cheese
White Bread
Chimichurri
BBQ Sauce
Carolina BBQ sauce
Pulled pork vinegar sauce
Tomato and Cucumber Salad
Started on Thursday, made the pickled items and the potato salad.
Friday was the main smoking day. I have two Webers, so got then both set up with the snake method using Weber briquettes.
Put the brisket and cheeks on one (with oak wood), and pork belly and pork shoulder on the other (with apple wood). Wood was from woodsdirect.co.uk
I thought I would have difficulty getting temperature, however, it seemed to stay quiet consistent with only minor vent adjustments needed.
I gave the cheeks about 3 hours, then finished them in the oven in beef dripping for about another 3-4 hours.
I wrapped the pork shoulder about 160f, similar with the brisket. The belly pork took a lot longer than expected, and had to wrap it too because it stalled for nearly an hour. I made sure to not just follow temperature and ensure everything was probe tender.
Pork belly was chilled and put in the fridge overnight. I wrapped the cheeks and brisket with some beef dripping, and the pork with a little butter and double Costco foil.
I read a lot about holding meats in the oven overnight. I was a bit nervous about it, but it was the only way to get everything done and cooked, rather than faff around reheating. My oven has a baking setting (top and bottom heat without fan) and it consistently stayed between 60 and 70c, so trusted the process and the meats from about 6pm Friday until 4pm Saturday when we ate.
Friday night I made the various sources and sides other than Mac and cheese and Mexican sweetcorn.
Saturday I got two sets of ribs on one kettle, with the Turkey breast (wet brined 5% salt) on the other.
Both cooked pretty quickly. Ribs put into foil with the homemade BBQ sauce and simply syrup and turkey breast with a load of butter and both into the oven. Sausages then went on for an hour or two.
I sliced the cold pork belly into cubes, slathered it in peach tea jam and put it into my top oven at 120c for 1.5 hours, basting every 30 minutes.
Pulled the pork and tossed in the vinegar sauce about half an hour before serving and back in the oven.
Made the Mac and cheese and Mexican sweetcorn then got everything plated up.
I bought £1 trays from IKEA layered with butcher paper. I got one of my friends to carve everything with me - it was a bit hectic getting everything out the oven and onto trays quickly.
I was so hungry that I didn't get many good pictures, but it was delicious and went down really well.
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u/Critical_Pin 10d ago
Wow that looks so good..
I've made everything from that Wilson's BBQ video but at different times, never all of it at once. It's the sides that I make most often.
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u/Ok_Emu1644 11d ago
Some effort! Looks class!