3 Meat Combo Recipe

Prepare the rub and brisket

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, garlic powder and onion powder in a small bowl. Rub the brisket all over with olive oil, then massage the dry rub into every surface. Let rest at room temperature for 30 minutes, or refrigerate covered overnight for deeper flavor.

Smoke the brisket

Preheat smoker or grill to 110–120°C (225–250°F) for indirect cooking. Add hickory or oak chips. Place the brisket fat-side up on the grates. Smoke until the internal temperature reaches about 71°C (160°F), roughly 5–6 hours depending on size.

Wrap and finish

When brisket has a nice bark and reaches 71°C, wrap tightly in two layers of aluminum foil to retain moisture. Return to smoker and continue cooking until internal temperature reaches 93°C (200–203°F), another 3–4 hours. Remove and rest in foil for at least 1 hour before slicing thinly against the grain.

Trim and apply binder

Remove the membrane from the back of the ribs if present. Pat ribs dry. Spread a thin layer of yellow mustard on both sides of the ribs to help the rub adhere.

Make and apply rib rub

Combine brown sugar, paprika, smoked paprika, salt, ground cumin and chili powder. Sprinkle the rub evenly over both sides of the ribs, pressing gently to adhere.

Low-and-slow smoke

Set smoker to 110–120°C (225–250°F). Place ribs bone-side down on the grate. Smoke for about 3 hours undisturbed. Use a spray bottle filled with apple cider vinegar to lightly spritz the ribs every 45–60 minutes after the first hour to maintain moisture and build bark.

Wrap (optional) and finish

After 3 hours, test flexibility. If you want tender fall-off-the-bone ribs, wrap ribs tightly in foil (with a splash of 2 tbsp apple cider vinegar or a little apple juice) and return to smoker for another 1–1.5 hours until tender. If you prefer a firmer bite, skip wrapping and continue smoking until the desired tenderness (total 4–5 hours). In the last 15 minutes, unwrap and brush with 2–3 tbs barbecue sauce, then rest for 10 minutes before cutting between bones.

Marinate and season

Combine olive oil, salt, black pepper, garlic powder, smoked paprika and lemon juice in a bowl. Toss the chicken thighs in the mixture until evenly coated. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Cook thighs

If using the same smoker, place thighs on the grate at 160–180°C (320–350°F) for a slightly higher heat than the larger meats. Smoke or grill skin-side down first, then flip and cook until internal temperature reaches 74°C (165°F), about 30–40 minutes depending on size and heat. For crispier skin, finish over direct heat or under a broiler for 2–3 minutes skin-side up.

Finish with sauce

In the last 5 minutes of cooking, brush thighs lightly with barbecue sauce to create a glaze. Remove and rest for 5 minutes before serving.

Warm the barbecue sauce in a small saucepan over low heat or in the microwave for 20–30 seconds. Slice the brisket thinly against the grain. Cut ribs between bones and portion the chicken thighs.

Arrange brisket slices, rib portions and glazed chicken thighs on a large platter. Spoon extra warm barbecue sauce to the side or lightly drizzle over the meats. Garnish with chopped parsley and add pickles or pickled onions alongside to cut the richness.

Serve hot with sides such as cornbread, coleslaw or potato salad. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently to preserve moisture.