Hickory-Smoked Beef Brisket with Chargrilled Ribs

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef brisket slow-smoked over hickory wood paired with ribs chargrilled to perfection for a smoky, juicy barbecue experience. This American-inspired barbecue recipe, ready in about 500 minutes, pairs beef brisket, pork ribs, hickory wood chips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 8 American cuisine 650 cal/serving

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Ingredients

4 lbs beef brisket
2 racks (about 4 lbs) pork ribs
2 cups hickory wood chips
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 cup barbecue sauce

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Instructions

Step 1: Combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tbsp garlic powder, and 1 tbsp onion powder in a bowl to create a dry rub. Rub this mixture evenly over the 4 lbs beef brisket and 2 racks of pork ribs. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Preheat your smoker to 225°F and add 2 cups hickory wood chips to the smoker box for smoke flavor. Place the brisket fat side up on the smoker grates and smoke for about 6-7 hours until the internal temperature reaches 195°F, maintaining consistent smoke.
Step 3: During the last 2 hours of brisket smoking, place the ribs on a grill preheated to medium-high heat (about 375°F). Chargrill the ribs for 15-20 minutes, turning occasionally, until the edges develop a slight crust and the meat is tender.
Step 4: In the final 30 minutes, baste the ribs with 1 cup barbecue sauce, flipping and basting every 10 minutes until the sauce is sticky and caramelized.
Step 5: Let the brisket rest for 30 minutes before slicing thinly against the grain. Serve the sliced brisket alongside the chargrilled ribs with extra barbecue sauce on the side.