Brisket Combo Recipe

Prep the brisket

Trim excess hard fat from the brisket leaving a thin even fat cap (about 1/8–1/4 inch). Pat the meat dry with paper towels.

Apply binder and rub

Spread yellow mustard evenly over all surfaces of the brisket to help the rub adhere. Mix kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika in a bowl. Rub the seasoning mix evenly over the brisket, pressing gently to adhere. Let sit at room temperature 30–45 minutes or refrigerate up to overnight.

Preheat smoker

Set smoker to 225°F (about 107°C). Add wood chunks (hickory or oak) to produce a steady smoke. Place a water pan with 2 cups water in the smoker to maintain humidity.

Smoke the brisket

Place brisket fat-side up on the smoker grates. Smoke at 225°F until internal temperature reaches 165°F (about 4–6 hours depending on size). Check every 1–2 hours and add wood as needed.

Wrap and continue cooking

When internal temperature hits ~165°F and a deep mahogany bark has formed, wrap brisket tightly in butcher paper or foil. Return to smoker and continue until internal temperature reaches 202–203°F (about additional 2–4 hours).

Rest the brisket

Remove brisket from smoker and rest, wrapped, in a cooler or insulated container for at least 1 hour (up to 2 hours). Resting allows juices to redistribute.

Slice

Unwrap and transfer brisket to a cutting board. Trim excess fat if desired. Slice against the grain into 1/4-inch thick slices for serving.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, salt and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Taste and adjust salt/sugar. Keep warm; serve on the side or brush lightly on sliced brisket just before serving.

Make dressing

In a bowl, whisk mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth.

Toss slaw

In a large bowl combine green cabbage, red cabbage and shredded carrot. Pour dressing over vegetables and toss until evenly coated. Chill at least 30 minutes before serving to let flavors meld.

Cook potatoes

Place potato chunks and garlic cloves in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes.

Mash and finish

Drain potatoes and garlic, return to pot. Add butter and warm milk. Mash until smooth and creamy. Season with black pepper and additional salt to taste. Keep warm until serving.

To assemble the Brisket Combo: place a generous portion of sliced brisket on a plate or inside a brioche bun. Spoon a little warm barbecue sauce over the brisket if desired. Serve with a scoop of garlic mashed potatoes and a portion of creamy coleslaw. Add pickles on the side and sprinkle chopped parsley over the potatoes and brisket for color. Offer extra sauce at the table.