2 Meats, 2 Sides Recipe

Prepare rub and brisket

Combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Pat the brisket dry. Spread yellow mustard over both sides of the brisket to help the rub adhere. Generously coat both sides with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate up to overnight).

Set up smoker

Preheat smoker to 225°F (107°C). If using a charcoal or pellet smoker, add soaked wood chips (hickory or oak) to the firebox or chip tray. Maintain steady low heat around 225°F for the duration of the cook.

Smoke the brisket

Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat. Smoke until the internal temperature reaches 160°F (about 3–4 hours depending on size). Every hour after the first, spritz the brisket with beef broth to keep the surface moist and encourage bark formation.

Wrap and finish

When the brisket hits about 160°F and has a good dark bark, remove it and wrap tightly in butcher paper or foil with a splash of beef broth inside. Return to the smoker and continue cooking until the internal temperature reaches 200–203°F (this can take another 2–4 hours).

Rest and slice

Remove the brisket from the smoker and let it rest, still wrapped, for at least 45 minutes. Unwrap and slice against the grain into 1/4-inch slices. Keep warm until serving.

Season the thighs

Pat chicken thighs dry. In a bowl, toss thighs with olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Zest the lemon over the thighs and squeeze the lemon juice lightly over them. Let sit for 15–20 minutes at room temperature.

Smoke the chicken

With the smoker still set to 225–250°F, place the thighs skin-side up on the grill grates. Smoke until the internal temperature of the thighs reaches 165°F (about 1.25–1.75 hours). For crispier skin, increase heat to 375°F for the last 5–8 minutes or finish briefly on a hot grill or under a broiler, watching carefully to avoid burning.

Rest

Remove thighs and let rest 5–10 minutes before serving to allow juices to redistribute.

Mix vegetables

In a large bowl, combine shredded green cabbage, red cabbage and grated carrot. Toss to mix.

Prepare dressing

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

Combine and chill

Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper or a touch more vinegar/sugar if desired. Cover and refrigerate for at least 30 minutes to meld flavors before serving. Stir again before plating.

Cook bacon and aromatics

Preheat oven to 325°F (163°C). In an oven-safe skillet or saucepan over medium heat, cook diced bacon until it starts to brown and render fat, about 5–7 minutes. Add chopped onion and cook until softened and translucent, about 4 minutes.

Combine beans and sauce

Stir in tomato paste, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, water, salt and pepper. Add drained beans and stir gently to combine, making sure beans are coated with sauce. Bring mixture to a gentle simmer on the stovetop.

Bake

Transfer to a covered oven-safe dish if your pan isn't ovenproof. Bake at 325°F for 30–40 minutes until bubbly and sauce has thickened slightly. If you prefer a thicker glaze, uncover for the final 10 minutes of baking.

Finish

Remove from oven and let rest 10 minutes. Taste and adjust seasoning before serving.