Brisket / Rib Combo Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess fat leaving about 1/4 inch fat cap. Mix kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl. Coat the brisket lightly with mustard to help the rub adhere, then apply the dry rub evenly over all surfaces. Let rest uncovered in the refrigerator for at least 2 hours or overnight for best flavor.

Smoke or low-roast

Preheat smoker to 225°F (107°C) using your chosen wood (oak, hickory or pecan). Place the brisket fat-side up on the smoker grates. Add aromatics (onion halves and halved garlic head) to a foil tray near the brisket to add moisture and flavor. Maintain a steady temperature of 225°F. Smoke the brisket until an internal temperature of 165°F (74°C) is reached; this usually takes about 4–6 hours depending on size and equipment.

Wrap (Texas crutch) if desired

When brisket hits ~165°F and has a good mahogany bark, remove it and wrap tightly in heavy-duty aluminum foil or butcher paper with 1 cup beef broth (or a splash of apple juice) poured in before sealing. Return to the smoker and continue cooking until internal temperature reaches 203°F (95°C), another 3–6 hours. If you prefer not to wrap, continue at 225°F until 203°F, but expect longer time and more bark formation.

Rest and slice

Once the brisket reaches 203°F and probe-tender, remove from smoker and rest wrapped in a cooler or on a counter for at least 1 hour (up to 2 hours). Unwrap and slice against the grain into 1/8–1/4 inch slices. Reserve juices from the foil for serving.

Season and sear

Pat the short ribs dry and season with kosher salt and black pepper. Toss minced garlic with soy sauce and brown sugar. Rub the ribs with olive oil then with the soy-garlic mixture, coating well. Heat a heavy skillet or grill pan over medium-high heat and sear the short ribs on all sides until nicely browned, about 2–3 minutes per side. Searing helps develop flavor before finishing in the smoker or oven.

Smoke or braise

If smoking: place seared short ribs on the smoker at 225°F alongside the brisket. Smoke until internal temperature reaches 200–205°F and meat is tender, about 3–4 hours (short ribs are smaller than brisket so they will finish earlier). If oven-braising: transfer seared ribs to a baking dish, add onion halves, halved garlic head and 1 cup apple cider vinegar mixed with 1/2 cup water, cover tightly with foil and braise in a 300°F (150°C) oven for 2.5–3 hours until fork-tender.

Finish

For a glazed finish, brush short ribs with barbecue sauce during the last 10–15 minutes of smoking or broil/grill briefly after braising to caramelize the sauce. Let rest 10–15 minutes before serving or slicing between bones (for flanken) or across bone (for English cut).

Prepare smoker or oven: soak wood chips (if using chips) for 30 minutes. Light smoker and stabilize at 225°F. Place a small foil pan with apple juice or cola on a lower shelf to create steam and occasional mop flavor. Place onion halves and halved garlic head in the pan near the meat to add aromatic steam. Use apple cider vinegar as part of a mop or braising liquid; for a mop, combine 1/2 cup apple cider vinegar with 1/2 cup apple juice and periodically spritz the brisket and ribs every 45–60 minutes after the first 2 hours to maintain moisture.

Wood selection: use a moderate-strength hardwood like oak, hickory or pecan. Add two handfuls (or a few chunks) to maintain a steady, clean smoke for the duration of the cook. Avoid heavy resinous woods that can overpower beef.

Reserve and use pan juices: when wrapping brisket or removing ribs from braise, reserve the juices. Combine some juices with barbecue sauce to create a finishing sauce, heat gently and brush on meat or serve on the side.

Assemble plate or sandwiches: slice the brisket against the grain and arrange with short ribs. Chop brisket point pieces for chopped brisket sandwiches if desired. Spoon reserved juices or finishing sauce over the meat, garnish with chopped parsley and serve with pickles or pickled onions and buns or sliced bread.

Storage and reheating: cool leftover meat to room temperature, then refrigerate in an airtight container with a little of the reserved juices for up to 4 days. Reheat gently in a 300°F oven covered in foil with a splash of beef broth until warmed through, or warm slices in a covered skillet with sauce over low heat.