Four Pounds Of Bar – B – Q With Buns, Pork 91.99, Beef Brisket 155.99, Turkey Breast & Chicken 112.99 Recipe
Make Four Pounds Of Bar – B – Q With Buns, Pork 91.99, Beef Brisket 155.99, Turkey Breast & Chicken 112.99 Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meats (total ~4 lb)
Rubs & Marinade
BBQ Sauce & Condiments
Buns & Assembly
Smoking / Cooking supplies
Method
Rubs & Marinade
- 1
Make the dry rub
In a medium bowl combine kosher salt (3 tbs), black pepper (2 tbs), brown sugar (4 tbs), smoked paprika (3 tbs), garlic powder (2 tbs), onion powder (1 tbs), chili powder (1 tbs), mustard powder (1 tsp) and cayenne (1/2 tsp). Whisk until evenly blended. This will be the base rub used on all meats.
- 2
- 3
Apply rub
Generously apply the dry rub to each meat portion, pressing with your hands so it forms an even crust. Use about 1/2 of the rub mixture on the pork, 1/3 on the brisket, and the remainder split between the turkey and chicken. Cover and refrigerate for at least 1 hour or up to overnight (preferred) to let flavors penetrate.
Smoking / Cooking
- 4
Prepare smoker / grill
Set up your smoker or grill for indirect cooking and stabilize at 225–250°F (107–121°C). Add hickory or oak wood chips/chunks (about 8 oz) to the coals or smoker box. If using an oven, preheat to 275°F and place a small pan with soaked wood chips below the roasting pan for smoke flavor (optional).
- 5
Stagger start times
Because each protein has a different cook time, plan starts so everything finishes near the same time: start the pork shoulder first, brisket 60–90 minutes later, turkey and chicken last so they don't overcook. Approximate cook windows below are for 1-lb portions; always check internal temps.
- 6
Smoke pork shoulder
Place the rubbed pork shoulder fat-side up on the smoker. Smoke at 225–250°F until the internal temperature reaches 195°F (this can take ~3–6 hours for a 1-lb piece — check at 2.5 hours for smaller pieces). When it reaches 165°F, you can wrap in foil (the Texas crutch) with a splash of apple cider vinegar or a few tablespoons of water to speed finish; continue until 195°F. Remove and let rest, wrapped, for 30–60 minutes before pulling.
- 7
Smoke brisket
Place brisket on the smoker. Smoke at 225–250°F until the internal temperature reaches 200°F (for a 1-lb piece, ~3–5 hours; timing varies widely by cut). Probe the meat for tenderness — it should give like soft butter. If it stalls around 150–170°F, you may wrap in butcher paper or foil and continue until 200°F. Rest wrapped for 45–60 minutes before slicing.
- 8
Cook turkey breast
Place the turkey breast on the smoker about 1.5–2 hours before you want to serve (or on the grill rack). Smoke at 275°F if possible, until the internal temperature reaches 160–165°F (approximately 1–1.5 hours for 1 lb). Remove, tent with foil and rest 15 minutes; carryover cooking will reach safe temp of 165°F.
- 9
Cook chicken thighs
Place the boneless skin-on chicken thighs on the smoker or grill skin-side up. Cook at 275°F until the internal temperature reaches 165–170°F (about 35–50 minutes for 1 lb depending on thickness). If skin isn't crisped, finish over direct heat for 1–2 minutes per side. Rest 10 minutes before slicing.
Sauce & Condiments
- 10
Make the BBQ sauce
In a saucepan over medium heat combine ketchup (1 cup), apple cider vinegar (1/2 cup), brown sugar (1/4 cup), molasses (2 tbs), Worcestershire (2 tbs), Dijon mustard (1 tbs), hot sauce (1 tbs) and water (1/2 cup). Whisk and simmer gently for 12–15 minutes until slightly thickened. Taste and adjust salt or sweetness. Keep warm or store at room temp until serving; reheat before serving if chilled.
- 11
Resting, Finishing & Assembly
- 12
Rest and finish meats
Once each meat has reached its target internal temperature, rest as indicated: pork shoulder 30–60 minutes wrapped; brisket 45–60 minutes wrapped; turkey 15 minutes tented; chicken 10 minutes. Resting redistributes juices and makes slicing/pulling easier.
- 13
- 14
Toast buns
Melt unsalted butter (4 tbs) in a skillet or on the grill griddle. Split buns (24 pieces) and toast cut-side down until golden, about 1–2 minutes per side. Keep warm in a low oven if needed.
- 15
Assemble sandwiches / platter
For sandwiches: place a generous portion of pulled pork, sliced brisket, turkey or chicken on each toasted bun. Offer BBQ sauce on the side or drizzle on top. Add pickles and red onion slices, and optional coleslaw on top or on the side. For a platter: arrange pulled pork, brisket slices, turkey and chicken on a large board with toasted buns, bowls of BBQ sauce, pickles, sliced onions and coleslaw for guests to build their own.
- 16
Serve
Serve immediately while meats are warm. Leftovers keep well refrigerated for 3–4 days and reheat gently with a splash of water or additional BBQ sauce to prevent drying.
