An epic barbecue platter combining juicy smoked beef cheek, beef barbacoa tostadas, citrus-smoked pork belly sandwich, and two types of smoked sausage—inspired by Charleston's Palmira Barbecue. This restaurant-quality spread showcases multiple smoking techniques and meat preparations in one showstopping dish.
Store smoked meats in airtight containers refrigerated up to 4 days, or freeze up to 3 months. Reheat low-and-slow (300°F, 15-20 min) with a splash of broth to restore moisture.
smoker · meat thermometer · smoke box or wood chips
Beef cheeks typically require 4-6 hours of smoking at 225-250°F until tender and easily shredded with a fork.
Yes. Smoke and refrigerate meats separately for up to 3 days; reheat gently before serving and assemble the platter fresh.
Mild woods like apple or cherry complement citrus notes well; avoid strong hickory or mesquite that will overpower the citrus flavoring.
Smoke at 225-250°F for 2-3 hours without wrapping, maintaining consistent smoke throughout for a dark, flavorful exterior.
Yes, using the indirect-heat method with smoke boxes or wood chips on one side; maintain low heat (225-250°F) on the other side.
