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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Rub
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix well to create a dry rub.
- 2
Season the Meat
Rub the dry spice mixture all over the brisket and pork shoulder. Make sure to cover every surface for maximum flavor.
- 3
Marinate
Wrap the seasoned meat in plastic wrap and refrigerate for at least 2 hours, preferably overnight to allow flavors to penetrate.
- 4
Cook the Meat
Preheat your smoker or slow cooker to 225°F (107°C). If using a smoker, use hickory or applewood for added flavor. Place the brisket and pork shoulder in the smoker or slow cooker.
- 5
Add Liquids
Mix apple cider vinegar and water together and pour it into the bottom of the smoker or slow cooker to keep the meat moist during cooking.
- 6
Slow Cook
Cook the meat for about 10-12 hours, or until the internal temperature reaches 195°F (90°C) for tender, pull-apart texture.
- 7
Rest the Meat
Once cooked, remove the meat from the smoker or slow cooker and let it rest for at least 30 minutes before shredding.
- 8
