Two-meat Plate Recipe

ChuckWagon BBQ

1. 1

   Brisket rub

   In a small bowl, combine 2 tsp salt, 1.5 tsp black pepper, 2 tbsp smoked paprika, 1 tbsp brown sugar, and 1 tsp garlic powder. Rub this mixture evenly over all surfaces of the trimmed brisket.

2. 2

   Brisket simmer start

   Place the rubbed brisket in a large heavy pot. Add 4 cups beef broth, 1 sliced yellow onion, and 4 garlic cloves. Ensure the liquid comes about halfway up the brisket.

3. 3

   Simmer brisket

   Bring to a gentle simmer, then cover and cook for 2.5–3 hours, turning once or twice, until the brisket is fork-tender. Skim foam as needed.

4. 4

   Rest brisket

   Remove brisket from the liquid, tent with foil, and rest for 15 minutes. Slice across the grain into thick pieces ready for serving.

5. 5

   Rib rub

   Mix 1.5 tsp salt, 1 tsp black pepper, 1.5 tsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice blend onto both sides of the pork spare ribs.

6. 6

   Rib cook

   Place ribs on a rack and cook in a smoker or oven at 225–250°F (107–121°C) for 2–3 hours, until the meat is tender and begins to pull back from the bone.

7. 7

   Rib glaze

   During the last 15 minutes, brush 1 cup barbecue sauce over the ribs to glaze. Let the sauce set for a few minutes before slicing.

8. 8

   Rib finish

   Remove ribs from heat and rest 5–10 minutes, then cut into portions for plating.

9. 9

   Chicken rub

   Pat chicken thighs dry and coat with 1 tbsp olive oil. Rub with 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp brown sugar.

10. 10

    Chicken cook

    Place chicken on a smoker or in a 225–250°F oven. Cook until the internal temperature reaches 165°F (74°C), about 1.5–2.5 hours depending on size. Optional: baste lightly with BBQ sauce during the last 15 minutes.

11. 11

    Chicken glaze

    Brush a light glaze of barbecue sauce over the chicken during the last 10–15 minutes of cooking, then rest briefly before serving.

12. 12

    Assembly and plating

    Arrange sliced brisket on plates, add either ribs or chicken as the second meat, and serve with classic sides (beans, coleslaw, cornbread) as a hearty two-meat plate.