Brisket Chicken Combo Recipe
Tender smoked ribs plus one side.
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Ingredients
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For the Brisket
For the Chicken
For the Side (Coleslaw)
Method
For the Brisket
- 1
Prepare the Brisket
In a bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this mixture evenly over the brisket.
- 2
Marinate the Brisket
Place the seasoned brisket in a large resealable plastic bag or wrap in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- 3
Smoke the Brisket
Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and cook for about 1.5 hours per pound, or until the internal temperature reaches 190°F (88°C). Use apple cider vinegar and beef broth to keep the meat moist while smoking.
- 4
Rest the Brisket
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
For the Chicken
- 5
Marinate the Chicken
In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken thighs to the bowl and coat them in the marinade. Let sit for at least 30 minutes.
- 6
Cook the Chicken
Heat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes per side, or until they are fully cooked and have nice grill marks.
For the Side (Coleslaw)
- 7
Prepare the Coleslaw
In a large bowl, combine shredded green cabbage and grated carrot.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine and Serve
Pour the dressing over the cabbage and carrot mixture. Toss until everything is well coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
