Add Two Meats Recipe

Make injection

Whisk together apple juice (1 cup), apple cider vinegar (1/4 cup), kosher salt (2 tbs) and brown sugar (1 tbsp). Add 1 cup water if you prefer a lighter solution. Warm slightly (do not boil) so the salt and sugar dissolve, then cool to room temperature and refrigerate until ready to inject.

For additional moisture you may brine the pork shoulder in a simple brine (4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar) for 4–8 hours. If brining, pat meat dry thoroughly before applying rub.

Prepare the dry rub

In a bowl combine kosher salt (2 tbs), coarsely ground black pepper (2 tbs), paprika (2 tbs), brown sugar (1.5 tbs), garlic powder (1 tbs), onion powder (1 tbs) and cayenne (1/2 tsp). Mix thoroughly so the sugar and spices are evenly distributed.

Trim and inject

Trim excess hard fat from the brisket leaving a thin fat cap (about 1/4 inch). Trim pork shoulder only of large external skin pieces but keep intramuscular fat. Using a syringe-style meat injector, inject the apple-juice solution into the pork shoulder and brisket in several locations (about 12–18 passes per piece), distributing the liquid evenly to a total of roughly 1/2 to 3/4 cup injected per pound of meat (adjust based on meat size). Pat the injected meat dry with paper towels.

Generously coat each piece of meat with the prepared dry rub, pressing the rub into the surface so it adheres. Cover and refrigerate for at least 1 hour or up to overnight to let the flavors penetrate.

Prepare smoker

Light your smoker or set up your grill for indirect cooking. Stabilize temperature at 225–250°F (107–121°C). Add lump charcoal and place 4–6 hickory or oak chunks on the coals for smoke. Maintain a consistent temperature in the target range for the duration of the cook.

Place meats on smoker

Place the brisket fat-side up (or down depending on heat source) and the pork shoulder on the grate away from direct heat. Insert a probe thermometer into the thickest part of each piece and close the lid.

Smoke the meats until they reach internal temperatures of approximately 160–165°F (71–74°C). This stage will typically take 4–6 hours depending on size and smoker consistency. Check wood/charcoal and add fuel or wood chunks as needed to maintain smoke and temperature.

Optional 'Texas crutch' (wrap)

When each meat reaches ~160–165°F, wrap tightly in aluminum foil (add 2 tbs butter and 1/4 cup apple juice inside the foil for moisture) and return to the smoker. Continue cooking until internal temp: brisket 200–205°F (93–96°C) and pork shoulder 195–205°F (90–96°C). Wrapped stage often shortens time and helps push through stall. Expect final cooking times: brisket total 8–12 hours, pork shoulder 6–10 hours depending on size.

Rest the meats

When each meat reaches target temperature, remove from smoker and keep wrapped in foil. Place wrapped meats in an insulated cooler or oven (turned off) for 1–2 hours to rest. Resting lets juices redistribute for moist slices and pulls.

Finish sauce (optional glaze)

While meats rest, warm the prepared barbecue sauce (2 cups) with 2 tbs butter and 1/2 cup apple juice in a small saucepan over low heat. Stir until butter melts and sauce is slightly reduced and glossy. Keep warm for glazing or serving on the side.

Slice brisket

Unwrap brisket and reserve any juices. Identify the grain of the brisket and, using a sharp slicing knife, slice brisket against the grain into 1/8–1/4 inch thick slices. If there are distinct point and flat sections, slice each perpendicular to its grain.

Pull pork

For the pork shoulder, unwrap and use forks or meat claws to pull/pull-apart the meat into shreds. Toss pulled pork gently with a few tablespoons of the warmed sauce (or reserved juices) to add moisture, keeping enough sauce on the side for guests.

Warm buns or bread, arrange sliced pickles and mustard on the side. Chop parsley if using for garnish.

Taste and adjust sauce seasoning if desired (a pinch of salt, a splash of vinegar or a teaspoon of brown sugar).

For a two-meat plate (per serving): place an even portion of sliced brisket (about 3–5 oz) and a portion of pulled pork (about 3–5 oz) on each plate or sandwich bun. Drizzle a small amount of warm barbecue sauce over meats or serve sauce on the side. Add pickles and a slice of bread or a bun. Garnish with chopped parsley and serve immediately.

If packaging as a combo to-go, separate meats with parchment or foil and include sauce in a small container and pickles on the side to keep textures optimal.