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Ingredients
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Meat
Spices and Marinade
Wood Chips for Smoking
For Serving
Method
Preparation of Meat
- 1
Prepare the Pork Shoulder
Trim excess fat from the pork shoulder and rub it generously with the spice mix.
- 2
Prepare the Beef Brisket
Trim the brisket, keeping a layer of fat for moisture, and apply the same spice rub.
- 3
Prepare the Chicken Thighs
Rub the chicken thighs with the spice mixture, ensuring they are well coated.
Spice Mixture
- 4
Mix the Spices
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- 5
Prepare Marinade
In a separate bowl, mix apple cider vinegar, Worcestershire sauce, and liquid smoke. Use this to marinate the meat.
Smoking Process
- 6
Soak Wood Chips
Soak hickory wood chips in water for at least 30 minutes before smoking.
- 7
Preheat Smoker
Preheat your smoker to 225°F (107°C).
- 8
Smoke the Meat
Place the pork shoulder, brisket, and chicken thighs in the smoker. Add soaked wood chips to the smoker box or directly onto the heat source.
- 9
Cook Time
Smoke the meats for about 6-8 hours or until the internal temperature of the pork and brisket reaches 195°F (90°C) and the chicken reaches 165°F (74°C).
Serving
- 10
Prepare the Coleslaw
Prepare your favorite coleslaw recipe or use store-bought coleslaw for convenience.
- 11
Serve the Meat
Once cooked, remove the meat from the smoker and let it rest for 30 minutes. Shred the pork and chicken, and slice the brisket.
- 12
Assemble the Sandwiches
Serve the smoked meats on buns with coleslaw and BBQ sauce on the side.
