The Bbq Box Recipe

Prepare brisket

Pat the brisket dry with paper towels. Rub 2 tbs of the BBQ dry rub evenly over both sides, then sprinkle 1 tsp kosher salt and 0.5 tsp black pepper. Let rest at room temperature for 30 minutes while you prepare the grill or smoker.

Prepare chicken

Trim excess fat from chicken thighs. Toss thighs with 2 tbs vegetable oil, 2 tbs BBQ dry rub, 1 tsp kosher salt, and 0.5 tsp black pepper. Let marinate at room temperature 15–30 minutes.

Smoke/Grill brisket (low-and-slow)

Preheat smoker or grill to 225°F (107°C) for indirect cooking. Place brisket fat-side up on the grate. Smoke 4–5 hours, spritzing with apple juice every 45–60 minutes after the first hour to maintain moisture, until internal temperature reaches about 195–203°F (90–95°C) and probe-tender. If using a grill, set for indirect heat with wood chips for smoke.

Cook chicken (direct/indirect heat)

Heat a second zone on the grill to medium-high (375–400°F / 190–205°C). Sear chicken thighs skin-side down 3–4 minutes until nicely browned, then move to indirect heat and cook until internal temperature reaches 165°F (74°C), about 10–15 more minutes depending on size. During the last 5 minutes, brush chicken with BBQ sauce for a glaze and let set.

Rest and slice

Remove brisket and chicken from heat. Tent brisket with foil and rest 20–30 minutes before slicing against the grain. Rest chicken 5–10 minutes before serving. Slice brisket thinly and arrange with chicken pieces in the box; serve extra BBQ sauce on the side.

In a large bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, 0.75 tsp salt, and 0.25 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to meld. Taste and adjust seasoning to taste.

Preheat oven to 350°F (175°C). In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove half the bacon and reserve for topping. Add chopped onion to the skillet with remaining bacon fat and cook until softened, 3–4 minutes.

Stir in brown sugar, tomato paste, apple cider vinegar, Worcestershire sauce, smoked paprika, water, salt, and pepper. Add drained beans and stir to combine. Transfer mixture to a small baking dish, top with reserved bacon, cover with foil, and bake 25–30 minutes until bubbling and thickened. Remove foil and bake 5 more minutes to set the top. Keep warm until packing.

Preheat oven to 400°F (205°C). Line a 6–8 cup muffin tin with paper liners or grease lightly. In a large bowl whisk together cornmeal, flour, sugar, baking powder, and 0.5 tsp salt.

In a separate bowl whisk milk, egg, melted butter, minced garlic, and chopped parsley. Pour wet ingredients into dry and stir just until combined (do not overmix). Spoon batter into muffin cups about 3/4 full.

Bake 12–15 minutes until puffed and golden and a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a rack. Serve warm.