In a large pot, combine water, kosher salt, brown sugar, black peppercorns, garlic powder, onion powder, paprika, and liquid smoke. Stir until the salt and sugar dissolve.

Prepare the Brine

Place the pork shoulder, beef brisket, chicken thighs, and sausages into the brine. Ensure they are fully submerged and refrigerate for at least 12 hours, preferably 24 hours.

Brine the Meats

Preheat the Smoker

Remove the meats from the brine, rinse under cold water, and pat dry with paper towels.

Prepare the Meats

Place the meats in the smoker and smoke for approximately 6-8 hours, or until they reach the desired internal temperature (195°F for pork, 203°F for brisket, and 165°F for chicken).

Smoke the Meats

Once the meats are done, let them rest for at least 30 minutes before slicing. Serve with your favorite sides.

Slice and Serve

Pork Shoulder

smoked daily meats

Recipe information

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