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Ingredients
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Meats
Method
Preparation and Smoking
- 1
Prepare the Meats
Trim excess fat from the brisket and pork shoulder. Pat them dry with paper towels.
- 2
Seasoning
Rub both meats generously with your favorite dry rub, ensuring it's evenly coated on all sides. Let them sit at room temperature for 30 minutes.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use hickory or applewood chips for a nice flavor.
- 4
Smoking the Meats
Place the brisket and pork shoulder in the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for the brisket and 205°F (96°C) for the pork shoulder.
- 5
Resting
Once done, remove the meats from the smoker and let them rest for at least 30 minutes before slicing or shredding.
- 6
Serving
Serve the sliced brisket and pulled pork with your favorite barbecue sauce and sides.
