Trim any excess fat from the brisket and chicken thighs. Season all meats generously with your favorite dry rub.

Prepare the Meat

Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking, such as hickory or mesquite.

Preheat the Smoker

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).

Smoke the Brisket

Add the sausage to the smoker during the last hour of the brisket cooking time, or until cooked through.

Smoke the Sausage

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).

Smoke the Chicken

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.

smoked daily

Recipe information

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