BBQ Charcuterie Board for Father’s Day: June Board of the Month

Just in time to commemorate Father’s Day weekend, June’s “Board of the Month” is served! I’ve been wanting to take on a barbecue board for a while — it’s the ultimate summertime spread — and as one of the manliest meals I can think of, Father’s Day is the perfect occasion.

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Barbecue Beef Brisket Slider Board

While I think I could be 100% happy with vegetable plates for dinner for the rest of my life, Dave is from Texas and has a hard time going a single meal without some sort of meat. His favorite — a slow smoked beef brisket. He’ll make one over a weekend (it yields a lot) and freeze a chunk for later, and while his favorite way to serve it is on a tortilla with salsa, I prefer a good old bbq sandwich, smothered in sauce with all the toppings.

Smoked BBQ Brisket Platter and Sliders

So what separates a traditional barbecue offering from an all encompassing barbecue board? Well, aside from the obvious board aspect, allllll the toppings and accompaniments! Here’s the result of June’s Board of the Month…

Summer Barbecue Board -- Charcuterie Style!

Whenever I’m serving something with a ton of topping options, I like to offer miniature “canvases” — in this case, the buns. Yes, you can go for full sized bread, but offering slider-sized creates an opportunity to get creative and try different sandwich combos.

BBQ Slider Board with a Full List of ALL the best toppings

Not a fan of beef brisket? Stick with traditional pork, smoked chicken, or if you want to stay away from the grill, you can even cook the meat in a crock pot. You can find my favorite go-to chicken bbq (sauced and shredded) recipe HERE.

 BBQ Charcuterie Board with Sliders and All the Toppings

This cute little mini cast iron skillet is perfect for grilled cheese sandwiches, too — the exact one pictured is no longer available but I found a similar 5″ one HERE.

BBQ Slider Board with All The Toppings

How to Smoke a Beef Brisket 

While there are TONS of ways to cook a brisket, Dave has used the same method on his Big Green Egg for years — it’s delicious. Here’s his method:

  1. Using a “whole, packer-style brisket, rub all over with salt, pepper and garlic powder. (There are so many different kinds of rubs you can experiment with during this step but Dave keeps it simple.)

  2. When you start your fire in your smoker, choose your wood chips — Dave said mesquite and hickory are both good choices.

  3. Hold your fire at 275°-300° degrees.

  4. Place brisket directly on the rack, fat side up. Keep temperature steady and insert a meat temperature probe into thickest part, not touching any fat.

  5. Cook the brisket until it hits 165° internal temperature. If it has formed a nice bark, wrap in pink butcher paper, put it back on the grill, re-insert meat probe, and finishing cooking until the brisket reaches 202°.

  6. Pull it off and wrap in a thick towel (one that you don’t mind messing up). Place it in a dry ice chest and let it rest for at least an hour.

  7. Unwrap, slice/shred, and enjoy!

Backyard Barbecue Board with Sliders -- An Easy Charcuterie Platter

Toppings and Sides for BBQ Sliders

Barbecue Board Toppings

I’ve talked about this before but I prefer to keep my boards to finger-style foods and toppings — a grazing board. For example, I consider baked beans a must for a barbecue but I think they’re best left off the board and offered as a side. Here are the bbq toppings and accompaniments that made the cut.

BBQ Charcuterie Board & All the Toppings for Barbecue Sliders!

Whether you plan to have a low key dinner with your immediate family or are planning to host other dads and families, I hope you all have a wonderful Father’s Day weekend! By the way, if you are a fan of this reclaimed, oversized wooden board I’ve featured several times (comes in size small to extra large — mine is the “large”) — stay tuned to my Instagram stories this week; I’m going to be giving a few of them away at the end of the month 😉

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  1. 6.12.20
    Mary Doherty said:

    I LOVE THIS!!! I am now thinking Christmas gifts!!!

    • 6.12.20

      Hi Mary, Thank you so much for “visiting” my latest board. It was such a fun one to do and I am especially lucky to have a grill master for a husband. You are so right that some of the items would make great Christmas gifts. Those shredding claws work like magic. Even the butcher paper Dave found is not your every day item that a griller might buy for him/herself. I always appreciate your very kind support!

    • 6.13.20
      Don said:

      That looks really nice and love the presentation of everything. Doing a 16lb brisket for Father’s Day. Might try this if I can get to store to pick up some of the items.

      • 6.24.20

        Don, Thank you so much for stopping by. You must be a brisket master! The beauty of the board was we were able to try different flavor combos. Of course, the brisket was the star of the show!

  2. 6.12.20
    Danean said:

    Love this! I can’t wait to try this summer!

    • 6.12.20

      Danean, Thank you so much for stopping by! This will be perfect for you to try this summer. It was very easy to do, but makes a very nice presentation. Happy Barbequing to you!

  3. 6.12.20
    Gretchen Thomas said:

    Wow…what a beautiful and delicious looking board! I love your slider bun tip so that various flavor combos can be tried with no guilt. And you are so lucky to have a beef brisket master in the house. Go Dave!

    • 6.12.20

      Nan, Thank you and it was delicious! Dave makes the BEST brisket and we were able to try several different slider combos…I think my favorite was with cheese, purple onions, pickles and the sweet barbeque sauce. Go Dave, indeed!

  4. 6.12.20
    Mary said:

    Kelley! Another stunner! I was literally JUST thinking today that it’s about time for Kelley’s board of the month, so maybe I’ll have a Father’s Day menu plan after all! Sure enough, you came through. This is gorgeous, looks delicious, and I so much appreciate how much time goes into the creativity, the cooking, the photography, and the writing. You are the consummate host!

    • 6.24.20

      Mary, Thank you so much for taking a closer look at the Father’s Day board. I must admit, these have become my latest passion and they are so fun to create! As a plus, we get to eat for days off of the creation…ha! Your sweet support is so appreciated. Thank you, my friend!

  5. 6.15.20
    Erin said:

    Kelley my mouth is watering! Seriously you BLOW me away with these boards. Why are we not neighbors!? I would be more than happy to sample them all for you. 😉 Seriously you are too talented! So lucky to be your friend. 🙂 Love you! Tell Dave Happy Father’s Day for me!

    • 6.24.20

      Erin, Thank you so much for stopping by. You are the sweetest to support my latest “passion.” The boards are so fun to create and as a plus, they are so much fun to eat. (haha.) Would so love to be neighbors! I hope you know that you and your sweet family are welcome to come visit any time. Would love to create a board together. xoxo

  6. 6.27.20

    That looks really nice and love the presentation of everything.Great website also thanks for share.David Brown famous for delicious smoker recipes, expert cooking methods, cooking tips, and tricks as well as for his cooking recipes.

  7. 12.26.20

    Really amazing article for you.

    • 12.31.20

      Hi James, Thank you for stopping by! This was a fun one to do and we really enjoyed eating the result.

  8. 4.13.21
    Gary Kauf said:

    I must recommend everyone to try this recipe. It is mouthwatering in good taste. Thank you for sharing.

    • 4.16.21

      Hi Gary, Thank you for taking the time to stop by and for your kind note. This was a fun board and presentation. We love the brisket!