Save I still remember the evening a friend brought over a bottle of aged bourbon and challenged me to create something that could stand up to its complexity. That night, I pulled together smoked meats from a local butcher, dark chocolate I'd been saving, and creamy cheeses, and suddenly there it was—a board that felt like edible jazz. The smokiness, the sweetness, the richness of bourbon notes echoing through every bite. That platter changed how I think about entertaining.
I made this for my sister's book club last fall, and I watched people's faces light up when they realized the dark chocolate belonged there. Someone said it was like tasting a memory, and I knew I'd created something special that night.
Ingredients
- Smoked brisket, 150 g, thinly sliced: Look for brisket that still has that beautiful smoke ring and deep mahogany color. This is your foundation, so choose quality meat from a butcher you trust.
- Barbecue pulled pork, 150 g: If you don't have homemade, a high-quality purchased version works beautifully. The slight sweetness from the sauce will balance the other bold flavors on your board.
- Smoked sausage, 100 g, sliced: This adds texture and another layer of smoke. I prefer something with a slight garlic note that doesn't overpower.
- Bourbon, 1 tbsp, for brushing meats: Don't use the good stuff here, but don't use the cheap stuff either. A mid-range bourbon will warm the meats without burning off all the nuance.
- Triple cream brie, 120 g, sliced: This cheese is almost buttery and will soften slightly as it sits, becoming easier to spread. It's the gentle counterpoint to all that smoke.
- Smoked gouda, 120 g, sliced: The smokiness here echoes the meats without competing. It's familiar enough to anchor the board, bold enough to matter.
- Creamy blue cheese, 100 g, crumbled: The pungency cuts through richness and adds sophistication. A little goes a long way, so use it strategically.
- Dark chocolate, 60 g, 70% cocoa, broken into pieces: The cocoa percentage matters here. Too high and it's bitter, too low and it's just sweet. Seventy percent is the sweet spot where the cocoa complements smoke.
- Brown sugar bourbon rub, 2 tbsp: This is magic dust. It bridges the gap between sweet and savory and reminds everyone that bourbon belongs here.
- Candied pecans, 50 g: These add crunch and sweetness. Make them yourself if you can for maximum freshness and control.
- Seedless red grapes, 1 small bunch: Fresh and bright, they cut through the richness like a palate cleanser built right into the board.
- Apple, 1 small, thinly sliced: The slight tartness is essential. Toss slices in a little lemon juice to prevent browning and brighten the flavor further.
- Fig or cherry preserves, 2 tbsp: Use a preserve you'd actually eat on its own. This is about quality, not quantity.
- Baguette, 1 small, sliced and toasted: Toast it just before serving so it's still warm and crisp. This makes all the difference in the eating experience.
- Assorted rustic crackers, 100 g: Choose ones with character and substance that can hold up to the weight of toppings without crumbling.
- Fresh rosemary sprigs: These aren't just pretty. They smell incredible and hint at the cooking process to come.
- Pickled onions or gherkins, optional: If you use them, they're not optional at all. Their brightness changes everything.
Instructions
- Prepare your meats with intention:
- If you're warming the meats, do this first. Brush them lightly with bourbon and let them warm gently in a skillet over medium heat for just 2 to 3 minutes. You're not cooking them further, just bringing out their warmth and letting the bourbon's vanilla notes whisper through. Right before plating, sprinkle the brown sugar bourbon rub over everything. This is when your kitchen will smell like a bourbon bar meets a smokehouse.
- Create your foundation:
- Get your large wooden board and arrange the smoked brisket, pulled pork, and sausage in loose groupings. Leave space between them because this board is a landscape you're still building, not a crowded street.
- Nestle the cheeses around the meats:
- Place slices of triple cream brie and smoked gouda in clusters, leaving them slightly separated so someone can actually pick one up without disturbing everything else. Scatter the blue cheese crumbles in strategic spots where they'll catch the eye and add visual interest.
- Scatter the treasures:
- Break up dark chocolate into pieces and scatter them like little jewels across the board. These will soften slightly as the board sits out, and people will keep reaching for them. Add candied pecans in little piles—they're too tempting to spread thinly.
- Add color and freshness:
- Arrange clusters of red grapes for brightness and group the apple slices together. Set small bowls or dollops of fig or cherry preserves in a couple of spots. The colors matter here as much as the flavors.
- Fill the gaps with purpose:
- Arrange your warm toasted baguette slices and crackers in the remaining spaces. Lean them against other items so they look intentional and architectural, not like an afterthought.
- Finish with flourish:
- Tuck fresh rosemary sprigs around the board and add pickled onions or gherkins if you're using them. Step back and look at what you've created. It should look like something worth remembering.
- Serve at the right moment:
- Bring everything to the table while the baguette is still warm and the cheeses are at room temperature. Offer neat bourbon or a smoky cocktail alongside. This is the moment your kitchen becomes the gathering place everyone remembers.
Save My favorite moment came when my father, who'd always been skeptical about food experimentation, took a bite of brisket, chocolate, and candied pecan together, then looked at me and smiled without saying anything. Sometimes the best recipes are the ones that surprise the people you love most.
The Story Behind Smoke and Sweetness
Charcuterie boards have become ubiquitous, but this version takes them somewhere unexpected. Traditional boards balance savory and subtle. This one embraces bold—smoke, bourbon, dark chocolate—and lets them speak freely. It's a board for people who've moved past cheese and crackers and want something with personality. The addition of dark chocolate was inspired by European pairing traditions where cocoa and cured meats are honored together. Bourbon gives it an American identity and a story about smoke and time and patience.
Understanding Your Meats
The three meats on this board each contribute something different. The brisket is earthy and deep, the pulled pork brings sweetness from its sauce, and the sausage adds textural variation and concentrated smoke flavor. They're not competing. They're in conversation. When you source these meats, build a relationship with a butcher who smokes things properly. The difference between mediocre smoked meat and exceptional smoked meat is everything on this board. Ask them questions. They love talking about their process.
Why This Works as an Experience
This board works because it asks people to pause and think about what they're eating. Each element has been chosen intentionally. Each flavor combination reveals something new. Someone reaches for apple and brie. Someone else discovers that blue cheese and chocolate aren't enemies. The bourbon ties everything together—you're tasting it in the rub on the meat, sensing it in the warmth and richness, considering it as a drink alongside.
- The textural contrast of crispy, creamy, chewy, and crunchy keeps every bite interesting and prevents palate fatigue.
- Serving everything at room temperature allows flavors to come forward instead of being muted by cold.
- The visual presentation matters because people eat with their eyes first, and a beautiful board invites more adventurous tasting.
Save This board is for moments when you want to gather people and say without words that they matter enough for intentionality. Serve it slowly and watch what happens.
Recipe FAQ
- → What meats work best for this platter?
Smoked brisket, pulled pork, and smoked sausages provide a robust smoky profile that pairs perfectly with bourbon notes and creamy cheeses.
- → Can the bourbon be omitted or substituted?
Yes, brushing meats with bourbon is optional. Substitute with a smoky glaze or omit for a milder flavor profile while maintaining depth.
- → How should I prepare the brown sugar bourbon rub?
Combine brown sugar, smoked paprika, ground black pepper, and chili powder evenly. Brush meats lightly before serving to enhance smoky sweetness.
- → What cheeses complement the smoky meats and bourbon?
Triple cream brie, smoked gouda, and creamy blue cheese balance richness and smoky flavors, adding texture and depth to the platter.
- → What accompaniments enhance flavor contrast on the board?
Dark chocolate, candied pecans, fresh grapes, apple slices, and fig or cherry preserves provide sweet and tart accents that elevate the savory ingredients.
- → Are there vegetarian alternatives for the meats?
Plant-based smoked meats or turkey can be used for a lighter or vegetarian-friendly option while retaining smoky essence.