Three Meats, Two Sides Recipe

Prepare rub and marinade

In a bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Mix thoroughly. Rub half of the dry rub evenly over the brisket and the pork shoulder, pressing to adhere. For the chicken thighs, toss with olive oil and the remaining dry rub, then brush each piece with mustard to help the rub stick. Let the meats sit covered in the refrigerator for 1 hour (or up to overnight) to absorb flavors.

Bring meats to room temperature

Remove the meats from the refrigerator 45–60 minutes before cooking to come up to room temperature for even cooking.

Set up smoker or grill

Preheat your smoker or set up a grill for indirect cooking at 225–250°F (107–121°C). Soak wood chips for 30 minutes if using a gas grill and place in a smoker box or foil pouch. For charcoal, add soaked chunks directly to the coals once they are ashed over.

Smoke brisket and pork shoulder

Place beef brisket and pork shoulder fat-side up on the smoker grate away from direct heat. Insert a probe thermometer into the thickest part of each. Maintain temperature at 225–250°F. Smoke until internal temperature of pork shoulder reaches 195–205°F (for pulled texture) — approximately 6–8 hours depending on size — and brisket reaches 195–203°F for tenderness — approximately 8–10 hours. Mop or spritz every 60–90 minutes with a mixture of apple cider vinegar and water (1:1) if desired to maintain moisture. In the last hour of cooking, brush the brisket and pork lightly with the prepared barbecue sauce to build a glaze.

Cook chicken thighs

Place chicken thighs on the smoker or on the cooler side of the grill skin-side up. Cook at 225–250°F until the internal temperature hits 165°F, about 1.5–2.5 hours depending on thickness. For crispier skin, move the thighs over direct medium-high heat for 2–4 minutes per side at the end, watching carefully to avoid burning. Brush with barbecue sauce in the last 10 minutes of cooking if you like a sticky finish.

Rest meats

When meats reach recommended internal temperatures, remove them from the smoker/grill. Tent brisket and pork with foil and let rest for 30–60 minutes (pork) and 45–60 minutes (brisket). Rest chicken 10–15 minutes. Resting redistributes juices and makes slicing/pulling easier.

Slice/pull and finish

For brisket: slice against the grain into 1/4" thick slices. For pork shoulder: use two forks or meat claws to pull into shreds, then mix with a few tablespoons of barbecue sauce to taste. For chicken: serve whole thighs or chop into large pieces. Arrange on a platter and offer remaining barbecue sauce on the side.

Make the sauce while meats are smoking: In a small saucepan over medium heat combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, salt, and black pepper. Bring to a gentle simmer, stirring often, and let simmer 6–8 minutes until slightly thickened. Remove from heat and stir in butter if using for shine. Taste and adjust seasoning. Keep warm and transfer some to a squeeze bottle or bowl for basting/serving.

Cook potatoes

Place the cubed potatoes in a large pot and cover with cold water by 1". Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan or microwave until the butter is melted and mixture is hot but not boiling. This prevents cooling the potatoes and helps them absorb the liquid for smoother mashed potatoes.

Mash and season

Drain potatoes well and return to the hot pot on low heat for 1 minute to evaporate excess moisture. Mash with a potato ricer or masher until mostly smooth. Stir in the warmed butter/milk mixture and sour cream (if using) until creamy. Season with 1/2 teaspoon additional salt and the black pepper. Taste and adjust salt. Garnish with chopped chives.

Heat skillet and char corn

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add olive oil and 1 tablespoon butter. Add corn kernels in an even layer and let sit undisturbed for 2–3 minutes to develop char. Stir or toss and let sit again for another 2–3 minutes until some kernels have browned spots. Work in batches if pan is crowded.

Finish with herbs

Reduce heat to medium, add the remaining butter and minced garlic and cook 30–60 seconds until fragrant. Stir in thyme, salt, and black pepper. Cook another 1–2 minutes to combine flavors. Remove from heat and, if using, squeeze fresh lime juice over the corn and toss to combine.