Small Family Pack Recipe
Includes 2 LBS of meat (2 choices) + 2 Quart sides. Serves 4-5.
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Ingredients
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Meat Choice A - Smoked Beef Brisket (approx. 1 lb)
Meat Choice B - Honey BBQ Chicken Thighs (approx. 1 lb / 4-5 thighs)
Side 1 - Creamy Garlic Mashed Potatoes (2 quarts / serves 4–5)
Side 2 - Tangy Cabbage Slaw (2 quarts / serves 4–5)
Method
Meat Choice A - Smoked Beef Brisket (approx. 1 lb)
- 1
Prep
Pat the brisket dry with paper towels. Rub the olive oil over all surfaces. Combine kosher salt, black pepper, garlic powder and onion powder; evenly rub the seasoning mix over the brisket. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor.
- 2
Smoke
Preheat smoker to 225°F (107°C). Add soaked apple wood chips to the smoker. Place brisket fat-side up on the smoker grates. Smoke until internal temperature reaches 160–170°F (71–77°C), about 3–4 hours for a 1 lb piece (times vary). Every 45–60 minutes, spritz the brisket with a few tablespoons of beef broth to maintain surface moisture.
- 3
Wrap & Finish
When brisket hits 160–170°F and has a deep mahogany bark, wrap tightly in foil (or butcher paper) with 2–3 tablespoons beef broth inside to help braise. Return to smoker and cook until internal temp is 200–205°F (93–96°C), about another 1–2 hours. Remove and let rest, wrapped, for 30–45 minutes before slicing against the grain into thin slices.
Meat Choice B - Honey BBQ Chicken Thighs (approx. 1 lb / 4-5 thighs)
- 4
Prep
Pat chicken thighs dry. In a bowl combine salt, black pepper, smoked paprika and garlic powder. Rub olive oil over thighs then evenly coat with the spice mixture. Let rest 15–30 minutes at room temperature (or refrigerate up to 4 hours).
- 5
- 6
Side 1 - Creamy Garlic Mashed Potatoes (2 quarts / serves 4–5)
- 7
Cook Potatoes
Place potato chunks and smashed garlic cloves in a large pot and cover with cold salted water (1–2 inches above potatoes). Bring to a boil, then simmer until potatoes are fork-tender, 15–20 minutes. Drain well and discard garlic cloves (or mash into potatoes for extra garlic flavor).
- 8
Mash & Season
Return hot potatoes to pot or a warm bowl. Add butter and cream cheese; mash with a potato masher or ricer until mostly smooth. Heat milk until warm and add gradually until desired creaminess is reached. Season with salt and pepper, taste and adjust. Fold in chopped chives if using. Keep warm until serving.
Side 2 - Tangy Cabbage Slaw (2 quarts / serves 4–5)
- 9
Make Dressing
In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth and slightly emulsified.
- 10
Combine
In a large bowl combine shredded green and red cabbage with grated carrots. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust salt/vinegar for balance. For best flavor chill at least 30 minutes before serving to let flavors meld.