Two Pounds Of Bar – B – Q With Buns, Pork 47.99, Beef Brisket 78.99, Turkey Breast & Chicken 57.99 Recipe

Overview

This feast serves 6. Choose one protein (2 lb total). Each protein uses the same dry rub and the same BBQ sauce. Follow the specific cook steps for the protein you selected. Use an instant-read thermometer for final temperatures.

Pork shoulder (pulled pork) — smoker or oven

1. Trim excess skin/large hard fat from the pork shoulder. Pat dry with paper towels. 2. Rub a thin coat of neutral oil over the pork, then evenly apply 2–3 tbsp of the dry rub (from 'Dry Rub & Seasoning') to all sides—pressing it to adhere. 3. Preheat smoker or oven to 250°F (121°C). Place pork fat-side up on the smoker or on a rack in a roasting pan. 4. Smoke/roast 2–4 hours, spritzing every 45–60 minutes with apple juice (use the 'Tools & Finish' apple juice) until a dark mahogany bark forms. 5. Continue cooking until internal temperature reaches 195–203°F (90–95°C) and probe-tender (about total 3–6 hours depending on exact size). 6. Remove and wrap loosely in foil; rest 30–45 minutes. 7. Unwrap, shred with forks, discard any excessive fat, and mix about 1/2 cup of the finished BBQ sauce into the pulled pork to moisten (add more sauce to taste).

Beef brisket (flat) — smoker or oven

1. Trim silver skin and excess fat from brisket flat leaving a thin cap (~1/8–1/4 inch). Pat dry. 2. Brush with neutral oil and apply 2–3 tbsp of the dry rub evenly. 3. Preheat smoker to 250°F (121°C) or oven to 275°F (135°C) for a shorter cook. 4. Smoke/roast brisket fat-side up until internal temperature reaches 195–203°F (90–95°C) and a probe slides in with little resistance; expect roughly 3–8 hours depending on thickness. 5. When the flat is ready, remove, tent with foil and rest 30–60 minutes. 6. Slice thin against the grain into 1/8–1/4-inch slices. Serve sliced with extra warm BBQ sauce; reserve pan juices or sauce to drizzle on top as desired.

Turkey breast — oven or smoker

1. Pat the turkey breast dry. Lightly brush with oil and apply 1–2 tbsp of the dry rub. 2. Preheat oven to 325°F (163°C) or smoker to 300°F (149°C). 3. Roast/smoke until the thickest part reaches 160–165°F (71–74°C) — roughly 18–25 minutes per pound for breast at 325°F (about 40–50 minutes for 2 lb). 4. Remove from heat, tent with foil and rest 10–15 minutes (carryover will reach 165°F). 5. Slice and serve with warm BBQ sauce on the side or lightly brush slices with sauce before serving.

Chicken (bone-in pieces)

1. Pat chicken pieces dry. Brush lightly with oil and apply 1–2 tbsp of the dry rub. 2. Preheat grill/smoker to 375°F (190°C) or oven to 400°F (204°C) for a crisper skin. 3. Cook chicken until internal temperature at the thickest part reaches 165°F (74°C) — about 30–45 minutes depending on piece size. If smoking at lower temps, plan for longer cook time. 4. For juicier results, baste once with the BBQ sauce in the last 5–8 minutes of cooking. 5. Rest 5–10 minutes before serving.

1. In a small bowl combine brown sugar (0.25 cup), smoked paprika (2 tbsp), kosher salt (1 tbsp), black pepper (1.5 tsp), garlic powder (1 tsp), onion powder (1 tsp), mustard powder (1 tsp) and cayenne (0.25 tsp). 2. Mix thoroughly until uniform. 3. When ready to use, rub a thin coat of neutral oil (1 tbsp) on the protein, then press the dry rub evenly onto all surfaces—use more rub for pork/brisket (2–3 tbsp) and slightly less for turkey/chicken (1–2 tbsp).

1. Combine ketchup (1 cup), apple cider vinegar (0.25 cup), brown sugar (2 tbsp), molasses (1 tbsp), Worcestershire (1 tbsp), Dijon mustard (1 tbsp), smoked paprika (1 tsp) and 2–4 tbsp water in a small saucepan. 2. Bring to a simmer over medium-low heat, stirring occasionally, and simmer 6–8 minutes until slightly thickened. Adjust consistency with more water if too thick. 3. Taste and adjust seasoning (more vinegar for tang, sugar for sweetness). Keep warm. 4. Use ~1/4–1/2 cup of the sauce to mop or baste meat periodically (pork: baste after bark forms; brisket: avoid too early to preserve bark), and use extra sauce (0.5 cup) for serving. For pork, toss shredded meat with 1/2 cup sauce to finish (or serve sauce on the side).

1. Split buns (6) and spread a thin layer of butter (2 tbsp total, about 1/2 tbsp per half) on cut sides. 2. Toast buttered sides on a skillet or under broiler for 30–90 seconds until golden — watch carefully. 3. Assemble each sandwich: bottom bun, 1 portion of meat (~1/3 lb cooked meat per sandwich to serve 6 from 2 lb raw), a spoon of coleslaw (if using), sliced red onion, dill pickles, drizzle of extra BBQ sauce, top bun. 4. Serve remaining sauce on the side for guests.

1. In a bowl combine shredded cabbage (3 cups) and grated carrot (0.5 cup). 2. Whisk together mayonnaise (0.33 cup), apple cider vinegar (1 tbsp), sugar (1 tsp), salt (0.5 tsp) and black pepper (0.25 tsp). 3. Toss dressing with cabbage and carrot until evenly coated. 4. Chill at least 15 minutes before serving; adjust seasoning to taste. Use as a topping or side.

1. Use aluminum foil to tent the meats during resting to retain heat. 2. Use an instant-read thermometer to confirm final internal temperatures: pork pulled 195–203°F (90–95°C), brisket 195–203°F (90–95°C), turkey 165°F (74°C), chicken 165°F (74°C). 3. If you spritz during smoking, use apple juice (from 'Tools & Finish') approximately every 45–60 minutes to keep the surface moist and promote a glossy bark. 4. Divide the finished meat into 6 portions and assemble sandwiches as directed in 'Buns & Toppings.'