Two Choices Of Meat From The Smoker Recipe

Two Choices of Meat from the Smoker

1. 1

   Prepare meats

   Select a pork shoulder for pulled pork and a beef brisket. Trim excess fat: remove thick fat cap from the brisket and any large surface fat from the pork.

2. 2

   Pulled Pork rub

   In a bowl, combine Pulled Pork rub ingredients: 1.5 tbs kosher salt, 2 tbs paprika, 1.5 tbs brown sugar, 1 tbs black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 0.5 tsp mustard powder. Mix well.

3. 3

   Apply Pulled Pork rub

   Pat pork shoulder dry and apply rub evenly over all surfaces. Massage into the meat and let rest 30 minutes to 2 hours in the refrigerator.

4. 4

   Beef Brisket rub

   In another bowl, combine Brisket rub ingredients: 2.5 tbs kosher salt, 2 tbs black pepper, 1.5 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp brown sugar. Mix thoroughly.

5. 5

   Apply Brisket rub

   Pat brisket dry and coat evenly with rub. Wrap and refrigerate for 30 minutes to 2 hours.

6. 6

   Preheat smoker

   Preheat your smoker to 225-250°F (107-121°C). Prepare wood chips or chunks (hickory or apple) and place in the smoker as recommended by your model.

7. 7

   Smoke meats

   Place pork shoulder and brisket on racks in the smoker, fat side up. Maintain temperature at 225-250°F. Spritz with a mix of apple cider vinegar and water every 1-2 hours to keep surfaces moist.

8. 8

   Monitor internal temps

   Continue smoking until the pork reaches 195-205°F internal and the brisket reaches 195-203°F internal. Times will vary by size; plan for several hours.

9. 9

   Rest and finish

   Remove meats from the smoker and let rest for 15-20 minutes. Shred the pork with forks for pulled pork and slice the brisket against the grain.

10. 10

    Serve

    Plate both smoked meats and offer with your choice of two sides. Premium sides may be added for an extra charge.