Combo #1 Recipe

Trim and bind

Trim excess fat to leave a thin cap (about 1/4 inch). Pat brisket dry. Rub a thin layer of yellow mustard over the meat to help the rub adhere.

Apply rub

Combine kosher salt, coarse black pepper, paprika, garlic powder and onion powder. Rub the mixture evenly over all surfaces of the brisket, pressing to adhere.

Smoke

Preheat smoker to 225°F (107°C). Add hickory or oak. Place brisket fat-side up on the smoker grates. Smoke until internal temperature reaches about 165°F (74°C), about 6–8 hours depending on size.

Spritzing

Beginning after the first 2 hours, spritz the brisket every 45–60 minutes with apple juice to maintain moisture and help bark formation.

Texas crutch (optional)

If the brisket stalls around 150–165°F, wrap tightly in butcher paper or foil and return to the smoker. Continue until internal temperature reaches 200–203°F (93–95°C) for tender slices.

Rest and slice

Remove brisket from smoker, rest wrapped in an insulated cooler or warm place for 1 hour. Slice against the grain into 1/8–1/4 inch slices before serving with a light brush of barbecue sauce if desired.

Prepare ribs

Remove membrane from bone side of ribs. Pat ribs dry. Lightly coat rib surface with yellow mustard as a binder.

Apply rub

Mix brown sugar, paprika, coarse black pepper, kosher salt, garlic powder, onion powder and cayenne. Evenly rub mixture onto both sides of the ribs.

Smoke ribs

Preheat smoker to 250°F (121°C). Place ribs bone-side down. Smoke for 3–4 hours until meat has pulled back from the bones about 1/4–1/2 inch and internal temperature is around 190–203°F (88–95°C).

Sauce and finish

During the last 30 minutes, brush lightly with barbecue sauce and return to smoker to set the glaze. Rest ribs 10 minutes, then cut into individual bones or serve as half rack.

Smoke/grill

Preheat smoker or grill to 300°F (149°C). Lightly brush sausages with oil. Place sausages on the grill or smoker and heat until internal temperature reaches 140–150°F (60–66°C) and casing is nicely browned, about 20–30 minutes, turning occasionally.

Rest and slice

Remove sausages, rest 5 minutes, then slice diagonally into 1/2-inch pieces for plating.

Cut and soak

Cut potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear, then soak in cold water for at least 30 minutes (up to 2 hours) to remove starch. Drain and dry thoroughly with kitchen towels.

Fry (first cook)

Heat oil in a heavy pot or fryer to 325°F (163°C). Fry potatoes in batches until just tender and pale (about 4–5 minutes). Remove and drain on paper towels.

Fry (second cook)

Increase oil temperature to 375°F (190°C). Fry potatoes again, in batches, until golden brown and crisp, about 2–3 minutes. Drain on paper towels, season immediately with kosher salt and black pepper.

Assemble salad

Chop romaine and place in a large bowl. Add Caesar dressing and toss to coat evenly. Sprinkle grated Parmesan and toss lightly again. Top with croutons and a squeeze of lemon if desired. Serve chilled.

Cook pasta

Bring a pot of salted water to a boil. Cook elbow macaroni until al dente according to package directions (about 7–8 minutes). Drain and set aside.

Make roux

In a saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until bubbly and slightly golden (roux).

Add milk and thicken

Slowly whisk in whole milk, breaking up any lumps. Cook, whisking constantly, until mixture thickens slightly and coats the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Lower heat and stir in cream cheese (if using) until melted. Add shredded cheddar, Dijon mustard, salt and black pepper. Stir until smooth and creamy.

Combine

Add drained pasta to the cheese sauce and stir to coat. Transfer to a small oven-safe dish if you want a baked topping.

Breadcrumb topping (optional)

If using breadcrumbs, toss breadcrumbs with olive oil or melted butter and sprinkle over mac and cheese. Broil or bake at 375°F (190°C) for 8–10 minutes until topping is golden.

Portion: Arrange 4–6 slices of brisket (about 6–8 oz), a half rack of St. Louis ribs (or portioned bones), 4 smoked sausage links (or sliced portion), a large serving of fries or a Caesar salad portion, and a generous scoop (about 1 cup) of mac + cheese on a large platter or tray.

Garnish: Brush meats with a light glaze of barbecue sauce if desired and serve pickles or pickled onions on the side. Provide extra barbecue sauce for dipping.

Serve immediately while hot.