Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Selection
Method
Preparation and Smoking
- 1
Prepare the Meat
Trim any excess fat from the brisket and chicken thighs. Season all meats generously with your favorite dry rub.
- 2
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking, such as hickory or mesquite.
- 3
Smoke the Brisket
Place the brisket in the smoker and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 4
Smoke the Sausage
Add the sausage to the smoker during the last hour of the brisket cooking time, or until cooked through.
- 5
Smoke the Chicken
Place the chicken thighs in the smoker alongside the sausage and smoke for approximately 1.5 hours, or until the internal temperature reaches 165°F (74°C).
- 6
Rest and Serve
Once cooked, remove the meats from the smoker and let them rest for at least 15 minutes before slicing. Serve with your favorite barbecue sauce.