3 Meat Combo

1/2 Lb Brisket

Rib Tip Special

Wings

In a medium bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, chili powder and cayenne. Mix thoroughly so sugar and spices are evenly distributed.

Make the dry rub

Pat ribs, brisket and chicken thighs dry with paper towels. Apply a light even coat of rub to every piece: about 1/3 of the rub for the brisket, 1/3 for the ribs and 1/3 for the chicken (adjust to cover). Press rub into meat so it adheres. Let rest at room temperature 30 minutes or refrigerate uncovered for up to 4 hours for pellicle formation.

Preheat a charcoal or pellet smoker to 225°F (107°C). Use a mild hardwood such as apple or hickory. Place a water pan in the smoker to stabilize temperature and add moisture.

Set up smoker

Place brisket fat-side up on the grate. Put ribs bone-side down on a lower rack or next to brisket. Place chicken thighs skin-side up on a cooler part of the grate where indirect heat is consistent. Maintain smoker at 225°F.

Smoke the brisket until internal temperature reaches about 165°F (74°C). This typically takes 4–6 hours depending on thickness. Spritz every 60–90 minutes with a mixture of 1/2 cup apple cider vinegar + 1/2 cup water (or apple juice) to keep surface moist and promote bark formation.

Smoke the brisket

When brisket hits ~165°F and ribs have a good color (usually after 3–4 hours), wrap brisket tightly in butcher paper or foil with a couple tablespoons of beef broth or apple juice (if using). Wrap ribs bone-side down in foil with 2–3 tablespoons of butter and 2 tablespoons of brown sugar and a splash of apple juice to tenderize during the stall.

Texas crutch for brisket and ribs (optional)

If wrapped, return ribs to smoker for another 1–2 hours until ribs register 200–205°F or the meat pulls back from the bone and a probe slides in with little resistance. If not wrapped, cook until similar tenderness is achieved (200–205°F). Remove and rest in foil for 20 minutes before slicing.

Finish ribs

After brisket reaches 200–203°F or probe-tender (probe slides in like softened butter), remove from smoker and let rest still-wrapped for 1 hour, then unwrap and rest another 30 minutes before slicing against the grain.

Finish brisket

The chicken thighs will reach safe temp sooner. Cook until internal temperature is 165°F (74°C). During the last 10–15 minutes, brush thighs with melted butter and a light coat of bbq sauce and move to a slightly hotter zone (or increase smoker temp to 275°F briefly) to caramelize the sauce and crisp edges. Remove and rest 5 minutes.

Cook chicken thighs

While meats rest, warm the cup of bbq sauce in a small saucepan over low heat. Thin with a tablespoon of apple cider vinegar or water if desired. Taste and adjust seasoning.

Slice brisket against the grain into 1/4" slices. Slice ribs between bones into individual portions. Serve chicken thighs whole or halved.

Toss sliced meats lightly with warmed bbq sauce or serve sauce on the side. Garnish with chopped parsley and pickles or pickled red onion. Serve with buns or bread.

pork baby back ribs (trimmed, membrane removed)

beef brisket (flat or point, trimmed to 1/4" fat)

boneless skinless chicken thighs

kosher salt

coarse ground black pepper

paprika (sweet or smoked)

brown sugar (packed)

garlic powder

onion powder

chili powder

cayenne pepper

apple cider vinegar

water

apple juice (optional, for spritz)

bbq sauce (your preferred bottled or homemade)

unsalted butter (for finishing chicken)

pickles or pickled red onion

chopped fresh parsley

bbq buns or sliced bread

Remove the 1/2 lb brisket from the refrigerator and pat dry with paper towels. Let rest at room temperature for 20–30 minutes to take the chill off so it cooks more evenly.

Bring to room temperature

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix until evenly distributed.

Make the rub

Lightly drizzle the brisket with 1/2 tablespoon oil and rub it all over. Generously apply the dry rub to all sides of the brisket, pressing to adhere.

Season brisket

Preheat oven to 300°F (150°C). Heat a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear 2–3 minutes per side until a deep brown crust forms (use tongs to turn). If using a skillet, add a touch more oil if needed.

Preheat oven and sear

Pour 1/2 cup beef stock into the pan, scraping up browned bits from the bottom. Add 1 tablespoon apple cider vinegar and 1 teaspoon Worcestershire sauce. Bring the liquid to a gentle simmer on the stovetop.

Add braising liquids

Cover the skillet or Dutch oven tightly with its lid or with foil. Transfer to the preheated oven and braise for 1 hour 45 minutes to 2 hours, or until the brisket reaches an internal temperature of about 195–203°F (90–95°C) and is fork-tender. Check after 90 minutes: if liquid has mostly evaporated, add up to 1/4 cup additional stock and recover.

Oven braise

Carefully remove the brisket from the oven. Transfer to a cutting board and tent loosely with foil. Let rest 20 minutes to allow juices to redistribute. While the meat rests, skim any excess fat from the braising liquid, then place the pan over medium heat and reduce the liquid 2–4 minutes to concentrate flavors. Stir in 1/2 tablespoon butter for a glossy finish, if desired.

Rest and finish

Slice the brisket thinly across the grain. Spoon a little of the reduced braising liquid over the slices. Garnish with chopped fresh parsley if using and serve immediately.

Slice and serve

beef brisket (trimmed to 1/4" fat)

coarsely ground black pepper

smoked paprika

brown sugar (lightly packed)

beef stock or low-sodium broth

Worcestershire sauce

olive oil or neutral oil

butter (optional, for finish)

fresh parsley (chopped, optional garnish)

Pat the rib tips dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the oil over the rib tips, then evenly coat them with the dry rub, massaging it into all sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours for deeper flavor).

Prepare and season

Heat a large heavy-bottomed Dutch oven or skillet over medium-high heat until hot. Add a thin film of oil and sear the rib tips in batches, 2–3 minutes per side, until nicely browned. Transfer seared rib tips to a plate.

Sear (optional but recommended)

Reduce heat to medium. In the same Dutch oven, add the sliced onion and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1 minute. Pour in apple cider vinegar, scraping up browned bits from the bottom of the pan. Add chicken broth, Worcestershire sauce, hot sauce (if using), and the bay leaf. Whisk to combine and bring to a gentle simmer.

Deglaze and build sauce

Return the seared rib tips to the Dutch oven, nestling them into the liquid and onions. The liquid should come about halfway up the sides of the ribs; add up to 1/2 cup more broth or water if needed. Cover and transfer to a 300°F (150°C) oven, or keep simmering gently on the stovetop, and braise until tender, about 2 to 2 1/2 hours. Check once at the 1-hour mark and rearrange pieces for even cooking.

Braise

When the rib tips are fork-tender, carefully remove them from the pot and set on a rimmed tray. Skim off and discard the bay leaf. Place the pot with the braising liquid on medium-high heat and boil to reduce by about one-third, 6–8 minutes, until slightly syrupy.

Reduce braising liquid

Stir the barbecue sauce, honey, and butter into the reduced braising liquid and simmer 2–3 minutes until glossy and well combined. Adjust seasoning with a pinch of salt or a dash of hot sauce if needed.

Make glaze

Return the rib tips to the pot or a baking sheet, brush generously with the glaze. For a caramelized finish, place under a preheated broiler or on a hot grill for 2–4 minutes per side, watching closely to avoid burning, until the glaze is sticky and slightly charred. Alternatively, bake at 425°F (220°C) for 8–12 minutes, turning and glazing once, until caramelized.

Glaze the rib tips

Transfer glazed rib tips to a serving platter, spoon any remaining glaze over them, and garnish with chopped fresh parsley if desired. Serve hot.

Serve

pork rib tips (trimmed)

black pepper (freshly ground)

paprika (smoked or sweet)

vegetable oil (or olive oil)

onion (medium, thinly sliced)

garlic (cloves, minced)

chicken broth (low sodium)

tomato paste

hot sauce (optional)

bay leaf

barbecue sauce (your favorite)

honey

butter (unsalted)

chopped fresh parsley (optional, for garnish)

Preheat oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp. Place wings in a large bowl and sprinkle with kosher salt, black pepper, and baking powder. Toss thoroughly so each wing is evenly coated. Let rest on a wire rack over a baking sheet for 10–15 minutes while the oven heats (this further dries the skin).

Pat dry and season

Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces for air circulation. Roast in the preheated 425°F oven for 25 minutes. After 25 minutes, flip each wing and continue roasting 15–20 minutes more until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C). Total cook time ~40–45 minutes depending on wing size.

Arrange and roast

If you want extra char and crispness, switch oven to broil on high for 2–3 minutes, watching closely to prevent burning.

Broil for extra crispness (optional)

While wings roast, melt the unsalted butter in a small saucepan over low heat (or microwave in brief bursts). Add Frank's RedHot, optional additional hot sauce, honey, apple cider vinegar, garlic powder, and a pinch of salt. Whisk until smooth and warm, then remove from heat. Taste and adjust heat or sweetness as desired.

Make buffalo sauce

When wings are done, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently but quickly so each wing is evenly coated. If you prefer a saucier finish, reserve a little sauce to brush on before serving.

Toss wings in sauce

Arrange sauced wings on a platter, garnish with chopped parsley if using, and serve immediately with celery sticks and blue cheese dressing for dipping.