Smoke Hour Recipe

Start by preparing the rub. In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well until all ingredients are evenly distributed.

Trim excess fat from the brisket and pork shoulder, leaving about 1/4 inch of fat for flavor. Pat all meats dry with paper towels.

Rub the spice mixture generously over the brisket, pork shoulder, and chicken thighs, ensuring an even coating. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Soak the wood chips in water for at least 30 minutes prior to smoking. This will help create smoke when heated.

Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking.

Place the soaked wood chips on the coals or in the smoker box. Add the meat to the smoker, starting with the brisket, as it takes the longest to cook.

Smoke the brisket for about 6-8 hours, or until the internal temperature reaches 195°F (90°C). Add the pork shoulder to the smoker after 3 hours, and smoke for an additional 4-6 hours until it reaches 195°F (90°C).

Add the chicken thighs to the smoker during the last 1.5-2 hours of smoking, cooking until the internal temperature reaches 165°F (74°C).

Every hour, spritz the meat with apple juice to keep it moist and enhance flavor.

Once the meat is done smoking, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.

Slice the brisket against the grain, shred the pork shoulder, and serve the chicken thighs whole. Enjoy your smoked meats with your favorite sides!