Bears Smokehous Recipe
Make Bears Smokehous Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Spice Rub
Wood Chips
Sauce
Method
Preparation
Prepare the Meat
Trim excess fat from the pork shoulder and beef brisket. Cut them into manageable pieces if necessary.
Make the Spice Rub
In a bowl, combine paprika, brown sugar, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
Apply the Spice Rub
Generously coat the pork shoulder and beef brisket with the spice rub. Ensure all sides are covered. Let it marinate in the refrigerator for at least 1 hour, preferably overnight.
Smoking
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
Start Smoking
Place the marinated pork shoulder and beef brisket in the smoker. Add soaked hickory wood chips to the smoker box or directly on the coals.
Monitor the Temperature
Smoke the meat for approximately 1.5 hours per pound, or until the internal temperature of the pork reaches 195°F (90°C) and the brisket reaches 203°F (95°C).
Finishing Touches
Prepare the Sauce
In a saucepan, combine BBQ sauce and apple cider vinegar. Heat over medium heat until warmed through.