3 Meat Premium Combo Recipe
Make 3 Meat Premium Combo Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Brisket
Pulled Pork Shoulder
Smoked Sausages
BBQ Sauce & Finishing
Method
Beef Brisket
- 1
Season
Pat the brisket dry with paper towels. Rub the olive oil evenly over the surface. Mix kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl and massage the rub all over the brisket, pressing it into the meat.
- 2
Low-and-slow cook (oven or smoker)
Preheat smoker or oven to 250°F (120°C). Place the brisket fat-side up on the smoker grate or a rack in a roasting pan. Smoke/roast until internal temperature reaches 195–205°F (90–96°C), about 4–6 hours for a 2 lb brisket (timing varies by thickness). If using an oven, cover loosely with foil after 3 hours to retain moisture.
- 3
Pulled Pork Shoulder
- 4
Prepare rub
In a bowl combine brown sugar, paprika, onion powder, garlic powder, dry mustard, kosher salt and black pepper. Rub the pork shoulder with olive oil and coat thoroughly with the spice mixture, pressing it into crevices.
- 5
Cook low and slow
Preheat smoker or oven to 250°F (120°C). Place the pork on the grate or in a Dutch oven. Pour apple cider vinegar and water into the bottom of the pan (or mop/eject in smoker) to keep humidity. Cook until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily, about 6–8 hours for 3 lb shoulder.
- 6
Rest and pull
Transfer pork to a cutting board, tent with foil and rest 20 minutes. Using two forks (or gloved hands), shred the pork into pieces, discarding excessive fat and the bone if present. Mix in 1/2 to 3/4 cup BBQ sauce to taste to keep meat moist.
Smoked Sausages
- 7
Cook/finish sausages
If sausages are already smoked and fully cooked, warm them over indirect heat on the smoker or grill at medium heat (around 350°F / 175°C) for 8–10 minutes, turning to get light char. If raw, roast or grill until internal temperature is 160–165°F (71–74°C). Brush lightly with olive oil before grilling to prevent sticking.
- 8
Slice
Let rest 5 minutes, then slice on the bias into 1/2-inch pieces for serving or keep whole for sandwiches.
BBQ Sauce & Assembly
- 9
Prepare sauce
If your BBQ sauce is thick, thin with 1–2 teaspoons of apple cider vinegar and warm gently in a small saucepan or microwave to make it pourable.
- 10
Assemble platter
Arrange sliced brisket, pulled pork, and sliced sausages on a large serving platter or on buns. Offer extra BBQ sauce on the side. Garnish with chopped parsley. Serve with yellow mustard and slider buns if using.
- 11
Serving suggestions
For sandwiches: pile brisket or pulled pork on buns, top with sauce and a few sausage slices if desired. For a combo plate: serve 3–4 oz of each meat per person with sauce on the side and pickles/coleslaw as accompaniments.