Special equipment: mesquite wood chips soaked in water for 1 hour; smoker box (if using gas grill)
Prepare your smoker or grill for barbecuing using the indirect heat setup with a drip pan in place. Preheat to between 200 and 225 degrees F. Pour some water in the drip pan and place the drained mesquite wood chips that have been soaked in water for 1 hour directly on the hot coals or, if using a gas grill, place a smoker box of wood chips directly over the flames.
For the rub: In a large bowl, combine the salt, pepper, garlic powder and red pepper flakes. Rub the brisket and ribs lightly with rub on both sides. Place the brisket, ribs and sausage over the grill drip pan. Close the grill lid.
For the mop sauce: Add the vinegar, margarine, garlic powder, salt, pepper and onion to a large saucepan and bring to a simmer over medium-high heat. Lower the heat and simmer for 45 minutes. Allow the sauce to cool completely; set aside.
Baste the meats with the mop sauce every hour until the meats are fully cooked. Cook the brisket until its internal temperature reaches 195 degrees F, 15 to 16 hours. Cook the ribs until their internal temperature reaches 180 degrees F, 6 to 7 hours. Cook the sausage until cooked through, 2 to 3 hours.
For the BBQ sauce: In a large saucepan, combine the ketchup, margarine, tomato puree, vinegar, garlic powder, honey, salt, pepper and onion. Bring to a simmer and cook for 45 minutes. Remove from the heat and let cool completely. In a blender, puree the sauce until smooth.
Let the brisket rest for a few minutes before cutting into it, making sure to cut across the grain. Thinly slice the brisket and slice the sausage into 1-inch chunks on the diagonal. Cut the ribs into 4 ribs per portion and transfer all the meats to a warmed serving platter. Serve with the BBQ sauce.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Louis McMillan