Oak & Smoke Kuwait: The Tastiest Smoked Brisket and Short Ribs I’ve Ever Had

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

short ribs

🥗Healthier: beef shank

💰Cheaper: pork ribs

Beef shank is lower in fat, and pork ribs are generally less expensive.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less sodium, while cayenne is often cheaper.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives, while ketchup is inexpensive.

Prepare the smoker by heating it to 225°F (107°C).

Rub the brisket and short ribs with olive oil.

Mix smoked paprika, brown sugar, black pepper, garlic powder, onion powder, and salt in a bowl.

Apply the spice rub generously on both meats, ensuring even coverage.

Let the seasoned meats rest at room temperature for 30 minutes.

Place wood chips in the smoker box or directly on the coals.

Smoke the brisket for 10-12 hours, until tender and internal temperature reaches 195°F (90°C).

Smoke the short ribs for 6-8 hours, until they reach an internal temperature of 203°F (95°C).

Baste the meats with apple cider vinegar every few hours to maintain moisture.

Wrap the brisket in foil and let it rest for at least 1 hour after smoking.

Slice the brisket against the grain and serve with short ribs.

Serve with barbecue sauce on the side.

Cooking Techniques

Spice Level: