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Ingredients
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Meat
Rub
Sauce
Method
Preparation
- 1
Make the Rub
In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until fully combined.
- 2
Prepare the Meat
Pat the pork shoulder, beef brisket, and chicken thighs dry with paper towels. Rub the prepared spice mixture evenly over all sides of the meat. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Sauce Preparation
- 3
Make the BBQ Sauce
In a saucepan over medium heat, combine ketchup, apple cider vinegar, Worcestershire sauce, honey, smoked paprika, garlic powder, and black pepper. Stir well and bring to a simmer. Reduce heat and let simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking (hickory or applewood work well).
- 5
Smoke the Meat
Place the pork shoulder, beef brisket, and chicken thighs in the smoker. Smoke for approximately 1.5 hours per pound or until the internal temperature reaches 195°F (90°C) for pork and brisket, and 165°F (74°C) for chicken.
- 6
Baste with Sauce
During the last hour of smoking, baste the meat with the prepared BBQ sauce every 20 minutes for added flavor and moisture.
