City Smokestack Recipe
Premium Brisket, Pulled Pork, Pork Belly, choice of sausage
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Ingredients
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Brisket (Smoked)
Pulled Pork (Smoked & Braised)
Pork Belly (Crispy Finish)
Sausage (Choice)
Sauces & Finishes
Method
Brisket (Smoked)
- 1
Prep and Rub
Trim excess fat from the brisket leaving about 1/4-inch cap. Pat dry. Spread yellow mustard evenly over both sides to help the rub adhere. Combine kosher salt, coarse black pepper and granulated garlic and apply a generous, even coating on all surfaces. Let sit at room temperature for 45 minutes or refrigerate for up to 4 hours.
- 2
Smoke Low and Slow
Preheat smoker to 225°F (107°C). Add hardwood (oak or hickory) to produce consistent smoke. Place brisket fat-side up on the smoker rack. Smoke until internal temperature reaches 165°F (74°C), roughly 5–7 hours depending on thickness, replenishing wood/charcoal as needed and spritzing every hour with a mix of apple juice and water to maintain moisture.
- 3
Texas Crutch and Finish
When brisket hits ~165°F and has a good bark, wrap tightly in foil or butcher paper with 1/4 cup of mop sauce or apple juice (the 'crutch'). Return to the smoker and continue until internal temperature reaches 200–203°F (93–95°C) and probe tender (knife or probe should slide in with little resistance), about 2–4 more hours. Remove and rest wrapped for at least 1 hour before slicing against the grain. Reserve juices for serving.
Pulled Pork (Smoked & Braised)
- 4
Season
Combine brown sugar, paprika, kosher salt, coarse black pepper and onion powder. Pat pork shoulder dry and apply the rub liberally all over. Let rest in refrigerator for 2–12 hours for best flavor penetration; bring to room temperature 1 hour before cooking.
- 5
- 6
Wrap and Braise
Transfer shoulder into heavy-duty foil or butcher paper. Add apple cider vinegar, apple juice and 1 cup water (or stock) into the packet to create steam. Seal tightly and return to smoker until internal temperature is 195–205°F (90–96°C) and meat is easily shreddable, about 3–5 more hours depending on size.
- 7
Pork Belly (Crispy Finish)
- 8
Score and Season
If skin is on, score skin in a crosshatch pattern; if removed, lightly score fat. Pat pork belly dry. Rub with olive oil, then coat evenly with kosher salt, brown sugar and five-spice powder. Let sit uncovered in refrigerator for at least 4 hours or overnight to dry the surface for crisping.
- 9
Slow Roast then Crisp
Preheat oven or smoker to 275°F (135°C). Place pork belly on a rack in a roasting pan and cook until internal temperature reaches about 165°F (74°C), roughly 1.5–2 hours. For crispy finish, increase heat to 450°F (230°C) in oven or blast with a hot smoker zone/grill for 10–15 minutes until the exterior is caramelized and crackling forms. Watch closely to avoid burning. Rest 10 minutes, then slice into 1/2-inch pieces.
Sausage (Choice)
- 10
Heat Through
Preheat grill or smoker to medium (350–375°F / 175–190°C). Place sausages on the grill and cook, turning occasionally, until evenly browned and an internal temperature of 160°F (71°C) for pork sausages (or per package instructions) is reached, about 12–18 minutes depending on thickness. For smoky flavor, finish briefly on the smoker at 225°F if desired. Slice links on the bias for serving.
Sauces & Assembly
- 11
Prepare Mop/Finishing Sauce (if making)
Combine 1 cup barbecue sauce or mop sauce with 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar and a pinch of chili flakes. Warm gently in a saucepan and adjust seasoning. This will be used to glaze slices and to moisten pulled pork as needed.
- 12
Plate the City Smokestack
On a large board or platter arrange slices of brisket, a pile of pulled pork, several slices of crispy pork belly and the sliced sausages. Spoon a little finishing sauce over brisket slices and pulled pork (serve extra on the side). Sprinkle chopped parsley for color. Serve with mustard and reserved braising juices as finishing touches.
- 13
Serving & Storage
Serve hot with picked vegetables, buns or plain. Leftovers: store meats separately in airtight containers with a splash of reserved juices or sauce to keep moist; refrigerate up to 4 days or freeze up to 3 months.