2 Meat Plate Recipe
Make 2 Meat Plate Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Meats
Sauce & Finish
Sides (for the plate)
Method
Smoked Meats
- 1
- 2
Apply rub
Generously apply the BBQ rub to all sides of both the brisket and pork shoulder, pressing the rub into the meat so it forms an even coating. Reserve any extra rub for finishing if desired.
- 3
Prepare smoker
Preheat a wood or charcoal smoker to a stable 225°F (107°C). If using a gas or electric smoker, achieve similar temperature. Add soaked wood chips to the smoker box or directly to coals to generate steady smoke.
- 4
Smoke the pork shoulder
Place the pork shoulder on the smoker fat-side up. Insert a probe thermometer into the thickest part. Smoke at 225°F until internal temperature reaches 195–203°F (about 6–8 hours, depending on size). Spritz the pork every 60–90 minutes with a 1:1 mix of apple cider vinegar and water (use 1/2 cup of the mix each time) to maintain moisture and help bark development.
- 5
Smoke the brisket
Place the brisket on the smoker with the fat cap up or down depending on your smoker’s heat source (fat up for indirect heat on lower-profile smokers). Smoke at 225°F until the internal temperature reaches 155–165°F (this can take 4–6 hours). At this point, wrap the brisket tightly in butcher paper or foil (Texas crutch) with the butter and a tablespoon of honey inside to help retain moisture and accelerate finish.
- 6
Finish brisket
Return the wrapped brisket to the smoker and continue until internal temperature reaches 200–203°F and a probe slides in with little resistance (about 2–4 more hours). Once done, remove brisket and let rest in an insulated cooler or warm oven for at least 1 hour to redistribute juices.
- 7
Sauce & Finish
- 8
Make finishing sauce
In a small saucepan over low heat, combine the BBQ sauce, apple cider vinegar, honey, and butter. Warm gently until butter is melted and sauce is glossy, stirring occasionally. Taste and adjust for sweetness or tang with extra honey or vinegar.
- 9
Finish meats with sauce
Toss a portion of the pulled pork in the warm finishing sauce to lightly coat (start with 1/2 cup sauce and add more to taste). For brisket, slice thinly across the grain and serve sauce on the side so diners can apply as desired; lightly brush a small amount if you want a glazed finish.
Plate & Sides
- 10
Warm sides
Heat the smoked baked beans until hot (microwave or stovetop for 3–5 minutes). Ensure coleslaw is chilled and pickles are drained.
- 11
Assemble 2 Meat Plate
On each plate, arrange approximately 6–8 oz (0.375–0.5 lb) of sliced brisket and 6–8 oz of pulled pork (portion of the cooked yields above). Add 1/2 cup baked beans, 1/2 cup coleslaw, 3 pickle slices, and a slice of bread or a roll. Serve finishing sauce on the side for dipping. Garnish with extra cracked black pepper or chopped parsley if desired.
- 12
Serve
Serve the plate warm. Provide extra napkins and a small bowl for discarded bones or cartilage. Leftover meats keep well refrigerated for 3–4 days or can be frozen.