3 Meat Combo Recipe

Make the dry rub

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.

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.

Set up smoker

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.

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

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.

Texas crutch for brisket and ribs (optional)

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.

Finish ribs

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 brisket

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.

Cook chicken thighs

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.

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.