Mckoy's Recipe
Grand saloon smokehouse and saloon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meat
Rub the beef brisket, pork ribs, and chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- 2
Marinate
Let the seasoned meats marinate for at least 1 hour, or preferably overnight for best flavor.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C) and add applewood chips for smoking.
- 4
Smoke the Meats
Place the beef brisket in the smoker first, smoking for about 6 hours. After 3 hours, add the pork ribs and chicken thighs.
- 5
Baste with Barbecue Sauce
During the last hour of smoking, baste the meats with barbecue sauce.
- 6
Check for Doneness
Ensure the internal temperature reaches at least 190°F (88°C) for brisket and 165°F (74°C) for chicken.
- 7
Rest and Serve
Remove the meats from the smoker, let them rest for 15-20 minutes, then slice and serve.