Boneless short ribs, skirt steak, and chicken recipe

Place 3 handfuls of wood chips in a bowl filled with water and push them under the water a few times to help start the soaking process. Allow the chips to soak for 1 hour, then drain.

Prepare foil, packets of chips and start smoking the wood. Cut three 16-inch squares of foil and place a handful of the soaked wood chips in the center of each, making sure to spread the chips out a bit. Fold the sides of the foil over the top, creating packets that are sealed tightly. Using the tip of a sharp knife, make small slits all over the top of the foil packet.

Place the foil packets under the grill grates. If possible, place the packets so they will not be sitting directly under the meat (for example, at the back of the grill). Turn the grill on to the highest setting, close the lid, and wait for the wood to begin to smoke. It should take about 10 to 15 minutes but will vary with your grill. You should see smoke escaping from the sides of the grill when it’s ready.

Season and grill the meats. Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs.

Season the meats with salt and pepper and place the meats on the grill. Close the lid and lower the heat to medium-high. Cook the meats for 6 minutes undisturbed, with the lid closed in order to maintain the smoke in the grill. At this point, the meats should have developed grill marks and a brown or tan hue from the smoke. Turn the meats over, close the lid, and cook for another 6 minutes. Take the internal temperature of the meats and remove from the grill when the chicken registers 160°F and the beef 130°F for medium-rare, or continue cooking until you reach your desired level of doneness.

Serve all the cuts of meat on a large tray, preferably a wooden one equipped with a sharp knife and carving fork, so guests can slice off their own pieces of meat.