Your Memorial Day Menu
Memorial Day BBQ Menu — The Big Poppa Smokers Guide
Memorial Day weekend is the unofficial start of summer and the test case for every pitmaster's skills. Your guests are hungry, the weather is perfect, and expectations are high. At Big Poppa Smokers, Memorial Day cookouts are where we showcase what 15+ years of competition and catering looks like. This guide walks you through building a complete menu — proteins, sides, and timeline — so your Memorial Day cookout runs flawlessly and your guests leave talking about your BBQ all summer.
Building Your Memorial Day Protein Lineup
The key to a successful Memorial Day cookout is choosing proteins that can all cook at 225–250°F and be held warm for service. Big Poppa Smokers builds every holiday menu around this constraint because it simplifies logistics and maximizes flavor.
The Protein Trifecta: Brisket, Ribs, Pulled Pork
These three proteins cover all preferences and cook together at the same temperature. For 30 people, plan 16 lbs brisket, 10 lbs ribs, 8 lbs pork shoulder. This 40-40-20 split gives you maximum flexibility. Brisket feeds the most. Ribs are crowd-pleasers. Pork shoulder is the backup for guests who want something different.
Best BBQ Rubs for Memorial Day
Use Big Poppa's Double Secret on brisket, Sweet Money Hot on ribs, and Sweet Money on pulled pork. These three rubs are the foundation of Big Poppa Smokers' competition and catering playbook.
The Memorial Day Timeline
The timeline is where most Memorial Day cooks fail. If you don't plan backwards from service, you'll have hot brisket waiting on slow ribs or ribs finishing late. Big Poppa Smokers builds every timeline the same way: service time minus cook time equals start time.
- Sunday evening (night before): Season all meat. Store uncovered in the fridge overnight so the surface dries for bark.
- Monday 4 AM: Start brisket (20+ hours to finish at 5 PM).
- Monday 2 PM: Add ribs (6–7 hours to finish at 8 PM, then hold warm).
- Monday 3:30 PM: Add pulled pork (5–6 hours to finish at 8:30 PM, then hold warm).
- Monday 5 PM: Start sides — cornbread, mac and cheese, coleslaw (all done by 5:30 PM).
- Monday 5:30 PM: Wrap finished meat in foil, hold in coolers.
- Monday 6 PM: Service. All meat warm, all sides ready, all timing aligned.
The Complete Side Menu
Sides are where guests remember your cookout. Plan 1.5 sides per person. Cook them the morning-of or the night before. Everything should be ready to reheat and serve by 5:30 PM. Big Poppa Smokers builds a side lineup that holds warm and complements the meat.
| Side | Prep Timing | Serving Notes |
|---|---|---|
| Cornbread | Make morning, warm at 5 PM | Butter, honey on the side |
| Mac and Cheese | Make night before, reheat at 5 PM | Keep warm in cooler if needed |
| Coleslaw | Make day-of, chill until service | Cuts through richness of meat |
| Baked Beans | Make night before, warm at 5 PM | Large batch holds up all day |
| Grilled Corn | Cook at 5:15 PM (15 min) | Last-minute adds freshness |
Shopping and Prep Checklist
Use this checklist 3 weeks before to manage the details.
- 3 weeks out: Commit to guest count and finalize guest list
- 2 weeks out: Buy meat (16 lbs brisket, 10 lbs ribs, 8 lbs pork shoulder)
- 1 week out: Buy rubs, sauces, sides ingredients, ice
- Sunday evening: Season all meat, store uncovered in fridge
- Monday morning: Start brisket, prep vegetables, make coleslaw dressing
- Monday 2 PM: Add ribs, start sides
- Monday 3:30 PM: Add pork, finish remaining sides
- Monday 5:30 PM: Wrap meat, set up serving area, final checks
Recipes We Think You'll Love
Frequently Asked Questions About Memorial Day BBQ
Start with brisket (feeds the most), add ribs (crowd-pleaser), add pulled pork (backup for preferences). This protein trifecta covers all guests and cooks at the same temperature.
Start planning 2–3 weeks ahead. Buy meat 1 week before. Season meat the night before. Prepare sides the morning of. Big Poppa Smokers builds a timeline backward from service time.
Double Secret for brisket, Sweet Money Hot for ribs, Sweet Money for pulled pork. These three all-rounders build the bark judges and guests love.
Plan 0.5 lb cooked weight per person. For 30 people, buy 25 lbs raw (accounting for trim). Mix: 16 lbs brisket, 10 lbs ribs, 8 lbs pork shoulder (40-40-20 split).
Yes. Season meat the night before. Make coleslaw, mac and cheese, beans. Chill everything. Cook meat morning-of. Big Poppa Smokers refines this approach every holiday.
Ready to Own Your Memorial Day Cookout?
Head to the BBQ Fundamentals hub for more guides, browse the recipe collection, grab rubs and sauces, or watch technique videos on the Big Poppa Smokers YouTube channel.
Big Poppa Smokers has been helping pitmasters and backyard cooks level up for over 15 years. From our premium rubs and sauces to our legendary Drum Smokers, everything we make is built to make your food better — whether you're in the backyard or on the competition circuit. Learn more about Big Poppa Smokers | Shop the full lineup.
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