Pitmaster's Duo Recipe

Trim and season

Trim excess hard fat from the brisket, leaving about 1/4" of fat cap for moisture. Pat the meat dry with paper towels. Spread yellow mustard thinly over both sides as a binder. Mix kosher salt, coarse black pepper, garlic powder, onion powder and paprika in a bowl. Rub the spice mix evenly over the entire brisket, pressing so it adheres. Let rest refrigerated for 1 hour or up to overnight (bring to room temp for 1 hour before smoking).

Prepare smoker

Preheat smoker to a steady 225°F (107°C). Add chosen wood (oak or hickory for beef) to produce a steady clean smoke. Maintain temperature throughout the cook.

Smoke low and slow

Place brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the flat. Smoke at 225°F until the internal temperature reaches 165°F (about 6–8 hours for a 5 lb brisket, but time varies). Every hour after the first 2 hours, spritz the brisket lightly with beef broth to maintain surface moisture and help bark formation.

Wrap (Texas crutch)

When the brisket hits 165°F and the bark is set, wrap tightly in butcher paper or double-layer foil with 1/2 cup beef broth added into the wrap to create a moist environment. Return to smoker and continue cooking until the internal temperature reaches 203°F (approximately another 2–4 hours).

Rest and slice

Remove wrapped brisket and let rest for at least 1 hour (ideally 1.5–2 hours) in a cooler or warm oven to allow juices to redistribute. Unwrap and slice against the grain into 1/4" thick slices. Reserve juices for serving.

Score and season

If you want cross-hatch crackling, score the skin lightly in a 1/4" grid without cutting into fat too deeply. Pat pork belly dry. Combine kosher salt, brown sugar, ground fennel, coarse black pepper, smoked paprika, and chili powder. Rub seasoning evenly over the meat side and edges; lightly rub some salt into the skin (not so much that it draws excessive moisture). If the belly is floppy, roll and tie with butcher's twine to create a uniform log, or leave flat for slabs.

Cold smoke or begin low heat

If desired, cold smoke the belly in the fridge for 1–3 hours for extra smoke flavor (optional). Otherwise, bring to room temperature for 30–60 minutes before smoking.

Smoke gently

Place pork belly on the smoker at 225°F. Use fruit woods like apple for pork or a mix with hickory. Smoke until the internal temperature reaches 150–160°F (about 3–4 hours depending on thickness). Spritz every 60 minutes with a 1:1 mix of apple cider vinegar and water (use apple cider vinegar from ingredients, dilute to 1 cup total if needed).

Crisp finish and optional glaze

Once the belly reaches 150–160°F and has a good smoke ring, increase smoker temp to 300–325°F or move to a hot grill. For glazed belly, brush maple syrup thinly over the skin/maigre and cook until surface caramelizes and skin crisps (10–20 minutes). If you rolled the belly, unwrap and sear top to crisp. Target final internal temp of 190–200°F if you prefer a more tender, shreddable texture; for sliceable belly, stop nearer 165–175°F.

Rest and portion

Remove pork belly and rest uncovered for 20–30 minutes. If rolled, slice into medallions; if slab, slice into 1/2" to 3/4" pieces. Serve with brisket or on its own.

Manage fuel and wood: maintain smoker temperature at target (225°F) using vents and fuel adjustments. Add wood chunks every 60–90 minutes for steady smoke. Use wood types listed in ingredients depending on protein: oak/hickory for brisket, apple/hickory for pork.

Timing and staging: Because brisket is larger and needs more time, start the brisket first. For example, on the day of service: preheat smoker and put brisket on first (approximately 8–12 hours before serving depending on size). Add pork belly 3–5 hours before service so both finish roughly together. Use probe thermometers for both to track internal temps rather than relying solely on time.

Serving: Slice brisket against the grain and arrange on a cutting board. Serve pork belly slices or medallions next to brisket. Spoon reserved brisket juices over slices if desired. Offer optional sides or barbecue sauces on the side.