Hickory-Smoked Beef Brisket with Chargrilled Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef brisket slow-smoked over hickory wood paired with ribs chargrilled to perfection for a smoky, juicy barbecue experience. This american-inspired bbq & smoked ready in about 500 minutes pairs beef brisket, racks (about 4 lbs) 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Hickory-Smoked Beef Brisket with Chargrilled Ribs take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Beef Brisket with Chargrilled Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Hickory-Smoked Beef Brisket with Chargrilled Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Beef Brisket with Chargrilled Ribs for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Beef Brisket with Chargrilled Ribs?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes