Charcuterie Board with Smoked Brisket & BBQ Pulled Pork

Shake up your appetizer game—or plan a cold dinner for a hot night—with this how-to guide for the perfect BBQ charcuterie board grazing table.

Meghan Yager, author of Cake 'n Knife

Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”


8 oz prepared beef (brisket works great)
8 oz prepared chicken or pork (pulled pork with Head Country Bar-B-Q Apple Habanero Sauce works great)
2 to 3 bottles of your favorite Head Country Bar-B-Q Sauces
4 oz sliced colby jack cheese
4 oz sliced sharp white cheddar cheese
4 oz pepperjack cheese
1/4 cup whole grain mustard
1/4 cup fig jam
Assorted crackers
1/2 cup cocktail pickles
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup sliced pimento peppers


No cooking needed


Prep time: 10 minutes


Arrange meat, cheese, and sauces (served in the bottle or in small bowls or ramekins) on a large platter or cutting board.

Line up crackers between the meat and cheese.

Fill in the empty spaces with the pickles, apricots, cherries, and peppers.

Serve immediately.

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