2 Meat Premium Combo Recipe

Prepare and Season

Pat the brisket dry with paper towels. Combine kosher salt, ground black pepper, smoked paprika and garlic powder in a small bowl. Rub the spice mix evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes (or refrigerate for up to 4 hours).

Sear

Preheat oven to 150°C (300°F). Heat 2 tablespoons vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the brisket 3–4 minutes per side until deeply browned. Transfer to a plate and reserve pan drippings.

Braise

Lower heat to medium and add 120 ml beef au jus or pan juices to deglaze the skillet, scraping up browned bits. Return brisket to the pan, cover tightly with a lid or foil, and place in the preheated oven. Braise for 3 to 3.5 hours, or until the internal temperature reaches about 90°C (195°F) and the meat is fork-tender.

Rest and Slice

Remove brisket from oven and let rest, covered, for 20 minutes. Slice thinly across the grain just before serving and keep warm in pan juices to prevent drying.

Prepare Pork and Rub

Trim excess fat from the pork shoulder, leaving a thin fat cap. Combine brown sugar, paprika, cumin, onion powder, kosher salt and ground black pepper. Rub the mixture all over the pork, pressing to adhere. Let rest 30 minutes at room temperature, or refrigerate up to overnight for deeper flavor.

Sear and Slow-Cook

Preheat oven to 150°C (300°F). Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear pork 3–4 minutes per side until golden brown. Remove pork and add apple cider vinegar and 250 ml water to the pot to deglaze, scraping up browned bits. Return pork to the pot, cover tightly and transfer to oven. Cook for 3 to 4 hours, or until pork easily pulls apart with forks (internal temp about 95°C / 203°F).

Shred and Sauce

Remove pork from oven and transfer to a tray. Let rest 10 minutes, then shred using two forks. Mix shredded pork with 120 ml BBQ sauce to taste, and if needed, add 2–3 tablespoons of reserved cooking liquid to loosen. Keep warm until serving.

Finish Sauces

Warm the remaining 60–100 ml BBQ sauce gently in a small saucepan if serving alongside pulled pork. Reheat beef pan juices over low heat and adjust seasoning with a pinch of salt and pepper. Stir in chopped parsley to the au jus just before serving for freshness.

Prepare sides while meats cook: reheat or prepare 4 servings of buttery mashed potatoes and grill or roast seasonal vegetables until tender-crisp. Plate each serving with generous portions of sliced brisket and pulled pork, spoon warm BBQ sauce over the pulled pork and a little au jus over the brisket. Garnish with chopped parsley and lemon wedges if using.