2 Meat + 3 Sides Recipe

Prep

Trim excess fat from the brisket, leaving about 1/4-inch fat cap. Pat dry with paper towels. Rub the entire brisket with yellow mustard as a binder.

Combine kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Apply the rub evenly over the brisket, pressing so it adheres. Let rest at room temperature 30 minutes or refrigerate up to overnight.

Prepare smoker to maintain a steady temperature of 225–250°F (107–121°C). Add oak or hickory wood chips/chunks to the smoker.

Place brisket fat-side up on the smoker grates. Smoke until internal temperature reaches about 155–165°F (use a probe thermometer), roughly 4–6 hours depending on size and smoker. Every hour after the first, spritz the brisket lightly with beef broth to keep surface moist.

When internal temp hits 155–165°F and bark is well-formed, wrap brisket tightly in butcher paper or foil and return to smoker. Continue until internal temperature reaches 200–203°F, about another 2–4 hours.

Remove brisket, let rest wrapped for at least 1 hour (up to 2). Slice against the grain and serve. Reserve drippings for serving if desired.

Pat chicken thighs dry. In a bowl, combine olive oil, kosher salt, smoked paprika, black pepper and minced garlic. Toss thighs to coat. Let sit 20–30 minutes while smoker comes up to temperature.

Preheat smoker or grill for indirect heat to 300–325°F (149–163°C). Place thighs skin-side up on the grate.

Smoke chicken until internal temperature reaches 165°F, about 45–60 minutes depending on size. During the last 10 minutes, in a small bowl mix honey and apple cider vinegar. Brush the glaze over the thighs and return to smoker for the glaze to set and skin to caramelize.

Remove thighs when internal temp is 165°F and glaze is tacky. Let rest 5–10 minutes before serving.

In a large bowl combine shredded green and red cabbage and grated carrots.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, kosher salt and black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat thoroughly. Taste and adjust salt or vinegar. Refrigerate at least 30 minutes before serving to allow flavors to meld.

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

Preheat smoker to low smoke setting (200–225°F / 93–107°C) if finishing on the smoker; alternatively finish in a 350°F (177°C) oven.

In a medium saucepan melt butter over medium heat. Whisk in flour and cook 1–2 minutes to make a roux without browning. Slowly whisk in milk, bringing to a gentle simmer until sauce thickens, about 4–5 minutes.

Remove sauce from heat and stir in shredded cheddar, smoked gouda, Dijon mustard, smoked paprika, salt and pepper until smooth and melted.

Fold cheese sauce into cooked macaroni until evenly coated. Transfer to an ovenproof or smoker-safe baking dish. If using, toss panko with olive oil and sprinkle over top.

Place mac & cheese in smoker at 200–225°F for 20–30 minutes to impart smoke flavor and crisp the topping, or bake in 350°F oven for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Preheat oven to 325°F (163°C) if finishing in oven; alternatively simmer on stovetop and finish on warm smoker.

In a medium skillet over medium heat, cook diced bacon until browned and some fat rendered, about 6–8 minutes. Remove most bacon, leaving about 1–2 tablespoons fat in skillet.

Sauté chopped onion in the bacon fat until softened and translucent, about 4–5 minutes.

Stir in brown sugar and tomato paste and cook 1 minute, then add apple cider vinegar, Dijon mustard, Worcestershire sauce, hot sauce (if using), black pepper and water or reserved bacon fat; stir to combine.

Add drained beans and cooked bacon to the skillet. Stir gently to coat. Simmer on low for 10 minutes to meld flavors. For deeper flavor, transfer to an oven-safe dish and bake at 325°F for 30–40 minutes, stirring once, until sauce thickens.

Taste and adjust seasoning, adding more vinegar or sugar if needed. Garnish with chopped parsley before serving.

Arrange sliced brisket and glazed chicken thighs on a large platter. Spoon a little reserved brisket jus or BBQ sauce over meats if desired.

Serve alongside creamy coleslaw, smoked macaroni & cheese and Texas-style baked beans. Garnish sides with chopped parsley and offer lemon wedges and additional BBQ sauce on the side.

Leftovers: store meats and sides separately in airtight containers in the refrigerator up to 4 days.