My younger brother is turning 30, so I’m putting together a backyard spread for him here in DFW. This is the plan so far:

Brisket: Keep it simple with salt and coarse pepper, then smoke it over post oak around 250–275°F. I’m thinking butcher paper once the bark looks right, followed by a long rest. It’s the main event, so naturally it’s also the thing most likely to ruin my sleep.

St. Louis–style ribs: Dry rub, mostly unwrapped, with a light glaze near the end. I want some bite left in them instead of having the bones fall out when somebody picks up a rack.

Jalapeño-cheddar sausage and smoked queso: Put these on later as easy food for everyone to snack on while the brisket rests. More importantly, they might stop people from asking me every ten minutes when the meat will be ready.

Sides: Beans, vinegar slaw, pickles, onions, and white bread. The idea is to have something acidic and fresh to balance out an irresponsible amount of smoked meat.…