1. Warm the brisket or burnt ends until just steamy; transfer to a heat-safe ramekin so juices don’t run.

2. Cube cheeses and arrange in two anchor piles on the board.

3. Nestle the warm brisket ramekin between the cheeses and coil jerky strips into a small stack.

4. Pour BBQ sauce and mustard into small cups; place near the meats for dipping.

5. Add pretzel thins and cornbread bites in generous piles to fill space and add crunch.

6. Finish with pickles and pickled onions for brightness. Set out cocktail forks and napkins.