Six Pounds Of Bar – B – Q With Buns, Pork 141.99, Beef Brisket 235.99, Turkey Breast & Chicken 167.99 Recipe
Make Six Pounds Of Bar – B – Q With Buns, Pork 141.99, Beef Brisket 235.99, Turkey Breast & Chicken 167.99 Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meats (raw weights)
Rubs, Injects & Brine
Sauces, Mop & Spritz
Buns, Sides & Condiments
Smoking Supplies & Finish
Method
Meats (prep)
- 1
Inspect & Trim
Pat all meats dry with paper towels. Trim excess fat from the brisket leaving a 1/4" fat cap to protect and flavor during smoking. Leave pork shoulder mostly intact (remove loose silver skin). Tuck skin and excess fat on turkey breast to prevent flare-ups.
- 2
Brine turkey and chicken
Combine 16 cups water, 0.75 cups kosher salt, 0.5 cups brown sugar, 8 smashed garlic cloves, 6 bay leaves, 2 tbs whole peppercorns, 6 thyme sprigs and 2 cups sliced yellow onion in a large nonreactive container. Stir until salt dissolves. Submerge the 6 lb turkey breast and 6 lb of whole chickens fully. Brine in refrigerator 8–12 hours (turkey) and 4–6 hours (chickens if using whole). After brining, remove poultry, rinse under cold water, and pat dry inside and out.
- 3
Inject poultry
Warm 1 cup melted unsalted butter and combine with 2 cups apple juice and 2 tbs Worcestershire sauce. Using a flavor injector, inject the turkey breast and chickens evenly (10–12 injections each) concentrating in the thicker parts and under the skin. Refrigerate uncovered for 1–2 hours to let the skin dry slightly (helps smoke adhesion).
Rubs, Injects & Brine (apply)
- 4
Make pork rub
In a bowl mix 1 cup brown sugar, 3 tbs smoked paprika, 4 tbs kosher salt, 2 tbs coarse black pepper, 1 tbs chili powder, 1 tbs garlic powder, 1 tbs onion powder, 1 tbs mustard powder and 0.5 tsp cayenne. Rub evenly over the pork shoulder, massaging deeply into crevices. Let sit refrigerated for 1–2 hours or at room temperature 30–45 minutes before smoking.
- 5
Make brisket rub
Combine 3 tbs kosher salt, 3 tbs coarse black pepper, 2 tbs smoked paprika, 1 tbs garlic powder and 1 tbs onion powder. Pat brisket dry and apply rub liberally all over. Let sit at least 45 minutes at room temperature or refrigerate up to overnight for deeper flavor.
Sauces, Mop & Spritz (prepare)
- 6
Make the BBQ sauce
In a medium saucepan combine 3 cups ketchup, 1 cup apple cider vinegar, 1 cup brown sugar, 2 tbs molasses, 2 tbs Worcestershire sauce, 2 tbs Dijon mustard, 1 tbs hot sauce and 2 tbs unsalted butter. Heat gently until sugar dissolves and butter melts, simmer 8–10 minutes, taste and adjust with 1 tsp salt and 1 tsp black pepper. Keep warm; reserve half for serving and half to mop during the last hour of cooking.
- 7
Prepare spritz and mop
Mix 2 cups apple juice with 1 cup apple cider vinegar for a spritz. Reserve an additional 2 cups apple juice for mopping/injection top-ups. Place in a spray bottle and a heatproof mop container for use while smoking.
- 8
Make coleslaw
In a large bowl combine 8 cups shredded cabbage, 1 cup mayonnaise, 2 tbs apple cider vinegar, 2 tbs sugar and 1 tsp salt. Toss to combine, refrigerate until service. This yields about 6 cups of finished coleslaw for topping sandwiches or serving on the side.
Smoking & Cooking
- 9
Preheat smoker
Preheat smoker to 225°F (107°C) using charcoal/pellets and add 6 cups soaked hickory or apple wood chips for consistent smoke. Stabilize temperature before loading meats.
- 10
Load meats
Place the brisket fat-side up and pork shoulder fat-side up on the smoker grates with space between pieces for airflow. Place turkey breast and chickens in areas with slightly higher temperature if possible (or on a second rack). Maintain smoker at 225°F; insert an instant-read thermometer into the thickest part of each roast for continuous monitoring.
- 11
Smoke schedule & spritzing
Smoke all meats, spritzing every 45–60 minutes for the first 4–6 hours with the apple juice + apple cider vinegar mixture to maintain moisture. After the pork and brisket hit about 150–160°F internal temp and begin a stall, wrap each in butcher paper or heavy foil to push them through the stall (this conserves moisture and speeds cook). Continue smoking until target internal temps are reached (see next step). Replenish wood chips/charcoal as needed to maintain 225°F.
- 12
Target internal temperatures and approximate times
Brisket: smoke to 200–205°F (typically 10–15 hours for a 6 lb piece). Pork shoulder: smoke to 195–205°F and feel probe-tender for pulling (approx. 8–12 hours). Turkey breast: smoke/roast to 160°F internal then rest to 165°F (approx. 2.5–4 hours). Whole chickens: smoke to 160°F in the thigh and 165°F in the breast (approx. 2.5–4 hours). Times vary — rely on internal temps, not clock.
- 13
Resting, Carving & Finishing
- 14
Rest meats
When each meat reaches target temp, remove from smoker and wrap tightly in foil or butcher paper, then wrap in towels and place in a cooler or warm place for resting: brisket 1–2 hours, pork shoulder 1 hour, turkey and chickens 20–30 minutes. Resting redistributes juices and makes carving easier.
- 15
- 16
- 17
Carve turkey & chicken
Carve turkey breast into even slices against the grain. Break down chickens into breast, thigh and leg portions and slice as desired. Toss lightly with a small amount of reserved sauce or serve sauce on the side.
Assembly & Service
- 18
Warm buns
Split buns and warm them in a 325°F oven for 6–8 minutes or on a grill for 1–2 minutes cut-side down. Keep warm.
- 19
Build sandwiches
For pulled pork sandwiches: place 3–4 oz pulled pork per bun, top with 2–3 tbsp coleslaw and pickle slices. For brisket sandwiches: place 3–4 slices brisket, a spoon of sauce, sliced red onion and pickles. For turkey or chicken sandwiches: 3–4 oz sliced turkey or chicken, a drizzle of sauce, and optional coleslaw. Garnish with chopped fresh parsley and offer lemon wedges for poultry if desired.
- 20
Set up buffet (for 18 people)
Arrange bins/trays of sliced brisket, pulled pork, carved turkey and chicken, warm buns (36 pieces), coleslaw (about 6 cups), pickles (3 cups), sliced red onion (2 cups), and extra BBQ sauce in serving bowls. Label meats and sauces. Expect roughly 2 sandwiches per person or mix/match meats — the quantities provided yield ample portions for 18 guests.
- 21
