Family Meat Sampler Recipe

Prep Brisket

Pat the brisket dry with paper towels. Trim excess fat to leave about 1/4-inch cap. Rub 1 tablespoon olive oil evenly over both sides to help the rub adhere.

Combine 2 tablespoons kosher salt, 1 tablespoon coarsely ground black pepper and 1 teaspoon garlic powder in a small bowl. Generously rub the mixture all over the brisket, pressing it into the meat. Let rest uncovered in the refrigerator for 1–4 hours (or up to overnight) to dry-brine and develop a pellicle.

Prepare smoker or grill for indirect cooking at 225–250°F (107–121°C). Use hardwood like oak, hickory or pecan for a classic flavor. Place brisket on the grate fat-side up and smoke until internal temperature reaches 165–170°F (74–77°C). This can take ~4–6 hours depending on size.

When brisket reaches 165–170°F, wrap tightly in heavy-duty aluminum foil (or butcher paper) with 1/4 cup beef broth or water to maintain moisture. Return to smoker and continue cooking until internal temperature is 195–203°F (90–95°C), usually another 3–5 hours. Total cook time typically 7–11 hours for a 3-lb piece (smaller than full packer).

Remove from smoker and rest wrapped for at least 1 hour (up to 2 hours) at room temperature. Unwrap, slice against the grain into 1/4-inch slices and reserve juices for serving.

Prep Ribs

If not already removed, peel the membrane from the bone side of the ribs. Pat ribs dry. Spread 2 tablespoons yellow mustard in a thin layer over both sides as a binder (it won’t taste mustardy when cooked).

Mix 3 tablespoons brown sugar, 2 tablespoons paprika, 2 tablespoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon onion powder in a bowl. Evenly coat both sides of the ribs with the rub, pressing it into the meat.

Set up smoker or grill for indirect heat at 225–250°F (107–121°C). Place ribs bone-side down on the grate. Smoke for 3 hours untouched to develop bark and smoke ring.

After 3 hours, check ribs. If desired, wrap ribs in foil with 1/3 cup apple cider or apple juice and return to smoker for 1.5–2 hours until meat is tender (probe with a skewer and it should meet little resistance). Alternatively, continue unwrapped for additional bark development until tender, about 2–3 more hours.

In the last 20–30 minutes of cooking, brush ribs with a thin coat of BBQ sauce; repeat once more 10 minutes later to set a glossy finish. Remove and rest 10–15 minutes before slicing between bones.

Prep Chicken

Pat chicken thighs dry. Toss with 2 tablespoons olive oil to coat. In a bowl, combine 1.5 tablespoons kosher salt, 1 tablespoon smoked paprika, 1 teaspoon ground black pepper and 1 teaspoon garlic powder. Rub evenly over all pieces, loosening skin to season under the skin as well if possible.

Set smoker/grill for indirect heat at 275°F (135°C) for a slightly crispier skin. Place thighs skin-side up on the grate and smoke until internal temperature reaches 165°F (74°C), about 45–60 minutes depending on thigh size.

Optional: For crisper skin and more caramelization, move thighs over direct medium heat or raise temperature to 375°F for the last 5–8 minutes, watching closely to avoid flare-ups.

Brush with BBQ sauce in the final 5–10 minutes if you want sauced chicken. Remove thighs and rest 5 minutes before serving.

Finish Sauce

In a small saucepan, combine 1.5 cups BBQ sauce, 2 tablespoons apple cider vinegar and 2 tablespoons honey. Warm over low heat until combined, then whisk in 2 tablespoons butter off the heat for shine and to slightly mellow acidity. Keep warm for serving.

To serve the Family Meat Sampler, place slices of brisket, ribs and chicken on a large platter. Spoon some warm sauce over a portion of each meat or serve the sauce on the side. Use reserved brisket juices to moisten sliced brisket if desired.

Accompany with pickles, coleslaw and rolls for sandwiches. Offer extra napkins — this is a hands-on feast.

If serving rolls and coleslaw, portion 1–2 rolls per 2–3 people and 1/2 cup coleslaw per person. Let guests build sandwiches with sliced brisket, rib meat and chicken. Serve pickles alongside to cut richness.