🍳 Method
1. Prep the Brisket
Rub brisket with salt, pepper, garlic powder, and paprika.
Wrap in foil and refrigerate overnight for deeper flavor.
2. Smoke or Roast the Brisket
Smoke at 225°F (107°C) for 8–10 hours until internal temp reaches 195–203°F (90–95°C). OR
Oven-roast at 275°F (135°C) for 4–5 hours wrapped in foil until tender.
3. Season and Cook the Ribs
Mix dry rub ingredients and coat ribs generously.
Wrap in foil and bake at 300°F (150°C) for 2.5 hours.
Unwrap, brush with BBQ sauce, and broil or grill for 10 minutes until caramelized.
4. Grill the Hot Links
Grill sausages over medium heat until browned and cooked through (about 10–12 minutes).
Optional: brush with BBQ sauce during last few minutes.
5. Make the Sauce
Combine all sauce ingredients in a saucepan.
Simmer for 10–15 minutes until thickened. Adjust seasoning to taste.
🍽️ Serve It Up
Slice brisket against the grain, cut ribs between bones, and serve hot links whole. Plate with BBQ sauce, pickles, coleslaw, and cornbread for the full experience.
Let me know if you want a Moroccan-style BBQ rub or oven-only version with no smoker needed!
