Ultimate Smoked BBQ Feast: Brisket, Pulled Pork, Ranch Beans, Potato Salad, and Cornbread Recipes

Smoking meat is an art that transforms simple ingredients into a feast full of rich flavors and tender textures. Whether you prefer the deep, smoky taste of brisket or the juicy pull-apart goodness of pork, this guide will walk you through making a complete smoked BBQ meal. Alongside the main dishes, you’ll learn how to prepare classic ranch-style beans, creamy potato salad, moist cornbread, and a house BBQ sauce that ties everything together. Each recipe includes detailed ingredients and step-by-step instructions to help you create a memorable meal.

How to Smoke Brisket

Ingredients

• 1 whole beef brisket (10-12 pounds), trimmed

• 1/4 cup kosher salt

• 1/4 cup coarse black pepper

• 2 tablespoons smoked paprika

• 2 tablespoons garlic powder

• 1 tablespoon onion powder

• 1 tablespoon brown sugar

• Wood chips or chunks (oak, hickory, or mesquite)

  
  

Instructions

1. Prepare the rub: Combine salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl.

2. Season the brisket: Pat the brisket dry with paper towels. Rub the seasoning mix evenly over the entire surface. Let it rest at room temperature for 1 hour.

3. Preheat the smoker: Set your smoker to 225°F (107°C). Add your choice of wood chips or chunks for smoke flavor.

4. Smoke the brisket: Place the brisket fat side up on the smoker grate. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). This usually takes 12-15 hours.

5. Wrap and rest: Wrap the brisket tightly in butcher paper or foil and let it rest for 1 hour before slicing against the grain.

   
   

How to Smoke Pulled Pork

Ingredients

• 1 pork shoulder (Boston butt), 8-10 pounds

• 1/4 cup kosher salt

• 1/4 cup brown sugar

• 2 tablespoons smoked paprika

• 1 tablespoon black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne pepper (optional)

• Wood chips or chunks (apple or hickory)

  
  

Instructions

1. Make the dry rub: Mix salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper.

2. Apply the rub: Pat the pork shoulder dry. Rub the seasoning all over the meat, covering every surface. Refrigerate overnight for best flavor.

3. Heat the smoker: Bring the smoker to 225°F (107°C) and add wood chips.

4. Smoke the pork: Place the pork shoulder on the smoker. Smoke until the internal temperature reaches 195-205°F (90-96°C), about 10-14 hours.

5. Rest and pull: Wrap the pork in foil and let it rest for 1 hour. Use forks or meat claws to shred the pork into pieces.

   
   

How to Make Ranch-Style Beans

Ingredients

• 2 cans (15 oz each) pinto beans, drained and rinsed

• 1/2 pound bacon, diced

• 1 small onion, finely chopped

• 1/2 cup ketchup

• 1/4 cup brown sugar

• 1 tablespoon yellow mustard

• 1 teaspoon chili powder

• 1/2 teaspoon black pepper

• 1/2 cup water

  
  

Instructions

1. Cook the bacon: In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pan.

2. Sauté onion: Add chopped onion to the bacon drippings and cook until translucent.

3. Combine ingredients: In a baking dish, mix beans, cooked bacon, sautéed onion, ketchup, brown sugar, mustard, chili powder, black pepper, and water.

4. Bake: Cover and bake at 350°F (175°C) for 45 minutes, stirring halfway through. Remove cover and bake for an additional 15 minutes to thicken.

   
   

How to Make Classic Potato Salad

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cubed

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1/2 cup celery, finely chopped

• 1/2 cup red onion, finely chopped

• 3 hard-boiled eggs, chopped

• Salt and black pepper to taste

• Fresh parsley for garnish

  
  

Instructions

1. Cook potatoes: Place cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes. Drain and cool slightly.

2. Mix dressing: In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

3. Combine salad: Add warm potatoes, celery, red onion, and chopped eggs to the dressing. Mix gently to combine.

4. Chill: Refrigerate for at least 2 hours before serving. Garnish with fresh parsley.

   
   

How to Bake Moist Cornbread

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

  
  

Instructions

1. Preheat oven: Set oven to 400°F (200°C). Grease an 8-inch square baking pan.

2. Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

3. Add wet ingredients: In a separate bowl, whisk buttermilk, eggs, and melted butter.

4. Combine and bake: Pour wet ingredients into dry and stir until just combined. Pour batter into the pan and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

5. Cool and serve: Let cool slightly before slicing.

   
   

How to Make House BBQ Sauce

Ingredients

• 1 cup ketchup

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional)

• Salt and black pepper to taste

  
  

Instructions

1. Combine ingredients: In a saucepan, whisk together ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper.

2. Simmer: Bring to a low simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until thickened.

3. Season: Taste and adjust salt and pepper as needed. Let cool before serving.

   
   

This smoked BBQ meal combines the best of slow-cooked meats and classic sides to create a satisfying and flavorful experience. The brisket and pulled pork offer contrasting textures and smoky depth, while the ranch-style beans and potato salad add creamy and savory balance. Cornbread rounds out the meal with a touch of sweetness and crumbly texture. The house BBQ sauce ties all the flavors together with a tangy, smoky kick.