Pin to Board I'll never forget the first time I assembled a proper charcuterie board for a group of friends—it felt like I was creating edible art. But it wasn't until a bourbon-loving colleague brought a bottle of Kentucky straight to my kitchen that I realized the magic of pairing bold, smoky flavors with unexpected sweetness. Dark chocolate next to smoked brisket? A touch of bourbon warming the meat? It changed everything. That night, we discovered that a board isn't just about feeding people; it's about creating a moment where everyone leans in, reaches out, and realizes they're experiencing something thoughtfully crafted just for them.
The first time I served this board was for my sister's birthday, and I watched her face light up when she spotted the dark chocolate tucked between the sausage and the brie. She's always been a 'savory or sweet, never both' person, and seeing her close her eyes as she tried that combination—the smokiness, the cocoa, the richness of the cheese—felt like I'd given her a small gift. She's asked for it every celebration since.
Ingredients
- Smoked brisket, thinly sliced (150 g): This is your foundation flavor. Look for brisket that's been smoked for hours until it's dark and tender. The thin slicing means every bite carries that deep, smoky profile without overwhelming the palate.
- Barbecue pulled pork (150 g): Choose one that's already been smoked and sauced, or find quality plain pulled pork you can brush with bourbon. The shredded texture adds visual interest and makes it easy for guests to grab.
- Smoked sausage, sliced (100 g): This adds texture and a peppery note. Slice it on a slight diagonal for a more polished presentation.
- Bourbon, for brushing (1 tbsp, optional): This isn't about getting drunk—it's about opening up the flavors of the meat. A good bourbon adds warmth and complexity that transforms the entire board.
- Triple cream brie, sliced (120 g): This is the creamy anchor. It melts on the tongue and plays beautifully against the smoky meats. Keep it cool until the last moment.
- Smoked gouda, sliced (120 g): The smoked variety doubles down on the theme and adds a slightly nutty undertone that surprises people.
- Creamy blue cheese, crumbled (100 g): This is your secret weapon for complexity. The sharp, funky flavor makes everything around it taste more interesting.
- Dark chocolate, 70% cocoa, broken into pieces (60 g): Don't skip this or use milk chocolate. At 70%, it's sophisticated enough to complement savory flavors without tasting like dessert. It's a revelation on a cracker with brie.
- Brown sugar bourbon rub (2 tbsp): This bridges sweet and smoky. Make it fresh for the most vibrant flavor, and don't be shy when dusting the warm meats.
- Candied pecans (50 g): The sweetness and crunch provide contrast to creamy cheeses. They also look elegant scattered across the board.
- Seedless red grapes (1 small bunch): Their juicy sweetness cleanses the palate between bites. The color adds visual pop too.
- Apple, thinly sliced (1 small): Choose a crisp variety like Honeycrisp or Granny Smith. Slice just before serving and squeeze a touch of lemon over them to prevent browning and add brightness.
- Fig or cherry preserves (2 tbsp): This is sweetness that respects the board. It's meant to be spread on crackers with cheese, not drizzled everywhere.
- Baguette, sliced and toasted (1 small): Toasting it gives crackers structure and flavor. A thin slice means people can manage them with one hand while holding a drink.
- Assorted rustic crackers (100 g): Mix your textures—some seeded, some plain, some with herbs. Variety keeps things interesting.
- Fresh rosemary sprigs: These aren't just decoration. They perfume the board and can be nibbled on between bites.
- Pickled onions or gherkins (optional): A sharp, vinegary element that cuts through richness and wakes up tired taste buds.
Instructions
- Warm the meats with purpose:
- If you've chosen to use bourbon, brush the brisket and pulled pork lightly—you're not trying to soak them, just coat them. Warm them in a skillet over medium heat for 2–3 minutes, until the edges begin to glisten and the kitchen fills with that incredible aroma. As they finish warming, sprinkle that brown sugar bourbon rub generously over the top. The warmth helps it adhere and brings out the spice notes. This step takes five minutes and transforms the entire experience from cold charcuterie to something more luxurious.
- Build your foundation with meats:
- Find your largest wooden board or serving platter—something with character if you have it. Arrange the warm brisket, pulled pork, and smoked sausage across one section, creating little clusters rather than neat lines. Leave some breathing room; this isn't a puzzle you're trying to fit together tightly. Let the meats cool slightly as you continue building.
- Position the cheeses strategically:
- Now place your cheeses around the meats in their own sections. The creamy brie and the smoked gouda should be on opposite sides of the board for balance. Crumble the blue cheese into a small pile, perhaps with a tiny spoon nearby so guests can take what they want. Cheese and meat should feel like they're in conversation, not competing.
- Scatter the sweet and surprising notes:
- Break your dark chocolate into pieces—not too small, not too large, roughly bite-sized—and scatter them between meats and cheeses. This is where the magic happens, and it looks intentional, not accidental. Sprinkle the candied pecans across the board with the same confidence. You're creating pockets of flavor that guests will discover.
- Add fruit and preserves:
- Arrange grapes in small clusters; they look abundant and feel natural. Fan out your apple slices, then place small bowls or ramekins of fig or cherry preserves on the board. These should be positioned near where you think cheese will be most eaten—people gravitate toward sweet spreads with their crackers.
- Fill the gaps with grain:
- Now tuck your toasted baguette slices and assorted crackers into the empty spaces. This is the final structural piece, and it should look generous but not chaotic. Leave some negative space; a board that looks too crowded feels overwhelming.
- Finish with fresh aromatics and final touches:
- Tuck fresh rosemary sprigs around the board—between cheeses, across the meats, wherever feels right. If you're including pickled onions or gherkins, place them in a small bowl or scatter them sparingly. These are accent flavors, not centerpieces.
- Serve with intention:
- Bring the board to the table while the meats are still slightly warm and the brie is still cool and creamy. Pair it with neat bourbon or a smoky cocktail. Watch as your guests explore, discovering their own favorite combinations. That's when you know you've done it right.
Pin to Board I learned the power of this board when my usually quiet uncle—the one who shows up, eats, and leaves—spent two hours at the table talking with everyone, trying different combinations, and actually asking me questions about the bourbon pairing. Food can bring people together in unexpected ways, and this board seems to have that magic woven through it.
The Art of Pairing
This board is a lesson in flavor balance taught by your palate. The smokiness of the meats and gouda would be overwhelming on their own, but the bright acidity of the pickled elements, the clean sweetness of the fruit, and the richness of the creamy cheeses create a seesaw effect that makes you want another bite. The dark chocolate is the plot twist—it shouldn't work with barbecue, but it does because it respects the smoke rather than fighting it. Bourbon, whether drizzled on the board or in a glass beside it, acts as the conductor, bringing all these flavors into harmony. This is why charcuterie boards feel special; they're not just food, they're an education in how flavors can complement each other.
Sourcing Your Ingredients
The quality of your final board lives and dies by the ingredients you choose. Visit a good butcher or specialty market for the smoked meats—these aren't places to cut corners. Ask the butcher what's been smoked longest and what they'd recommend. For cheese, visit a shop where someone behind the counter knows the difference between triple cream and double cream, and can tell you which brie was made this week versus last month. The chocolate should be from a maker you trust; a dark chocolate that costs three times as much as grocery store chocolate will taste three times better. And the bourbon? Buy something you'd actually drink neat. If you wouldn't drink it alone, don't use it to cook with.
Making It Your Own
This board is a template, not a mandate. If you don't like blue cheese, replace it with sharp cheddar. Don't have bourbon? Try a smoky rye or skip the alcohol entirely and let the meats speak for themselves. Vegetarian guests? Substitute plant-based smoked meats or add roasted vegetables—smoky eggplant, charred peppers, smoked almonds. The principle remains the same: create contrast, layer flavors, and let people discover combinations they didn't know they loved.
- Add pickled jalapeños if you want heat that builds with each bite
- Include a spicy mustard or hot honey spread for those who want extra punch
- Try different smoked meats from local producers—smoked turkey, smoked salmon, or even smoked fish if you're feeling adventurous
Pin to Board There's something deeply satisfying about feeding people food that makes them slow down and pay attention. This board does that. Serve it when you want to create a moment, not just fill stomachs.
Common Questions
- → What meats are included in the platter?
Smoked brisket, barbecue pulled pork, and smoked sausage are the primary meats featured.
- → How is bourbon used in the preparation?
Bourbon is brushed lightly on the meats before warming and combined in a brown sugar rub to enhance flavor.
- → Which cheeses complement the meats best?
Triple cream brie, smoked gouda, and creamy blue cheese provide rich and balanced flavors alongside the smoky meats.
- → What accompaniments balance the savory elements?
Dark chocolate pieces, candied pecans, seedless grapes, apple slices, and fig or cherry preserves add sweetness and texture contrast.
- → How should the platter be served?
Arrange all components on a wooden board with garnishes like rosemary and pickled onions, serving immediately for best flavor.
- → Can this platter accommodate dietary preferences?
Smoked turkey or plant-based alternatives can substitute meats for lighter or vegetarian options.