1 ½ Lbs Brisket, 1 ½ Lbs Pork Recipe

Trim

Trim excess fat from the brisket and pork shoulder, leaving a thin 1/8–1/4-inch fat cap on the brisket and removing large silver skin from the pork. Trim to roughly similar thickness for even cooking.

Apply Dry Rub

Combine all Dry Rub ingredients in a bowl and mix well. Pat both the brisket and pork dry with paper towels. Generously apply the rub to all surfaces of each cut, pressing to adhere. Wrap individually and refrigerate for at least 4 hours or overnight for best flavor.

If using Buttermilk Brine (Option A)

Place meat in a container or large zip-top bag and pour 1 1/2 quarts buttermilk brine over the meat so it is submerged. Refrigerate 6–12 hours. Remove, pat dry, then reapply a light dusting of dry rub before smoking.

If using Apple Cider Vinegar Mop (Option B)

Mix 1 1/2 quarts apple cider vinegar with 1/4 cup water, 2 tbsp brown sugar, 1 tbsp kosher salt and 1 tbsp Worcestershire. Use as a mop/spray while smoking every 45–60 minutes to keep the surface moist and add tang. Do not submerge the meat in this mop before smoking.

If using Beer-Based Marinade (Option C)

Combine 1 1/2 quarts mild lager or amber beer with 1/4 cup apple cider vinegar, 2 tbsp Worcestershire, and 2 crushed garlic cloves. Submerge or marinate meat for 4–8 hours in the refrigerator. Remove and pat dry, then reapply rub.

Prepare Smoker / Grill

Preheat smoker or indirect grill to 225–250°F (107–121°C). Load with charcoal or set burners for indirect heat and add 4–6 wood chunks of chosen wood for smoke. Stabilize temperature before placing meat.

Smoke Brisket and Pork

Place brisket fat-side up and pork fat-side up on the smoker grates in zones so heat circulates evenly. Insert probe thermometer into the thickest part of each cut. Maintain 225–250°F and smoke until internal temperature reaches about 165°F for the stall (this will take several hours; brisket may take ~6–8 hours, pork shoulder ~5–7 hours depending on size). Spritz with apple juice every 45–60 minutes once the surface has developed color to keep moist.

Wrap (Texas Crutch) at Stall

When each piece hits ~165°F and has a desirable bark, wrap tightly in aluminum foil or butcher paper with 1/4 cup apple juice added inside the wrap to promote steam. Return to the smoker and continue cooking until the internal temperature reaches: brisket 200–205°F (for tender slicing) and pork shoulder 195–205°F (for pulling).

Rest

Remove the wrapped meats and place in an insulated cooler or warm oven (turned off) to rest for at least 1 hour (up to 2 hours). For brisket, before slicing, optionally spread 2 tbsp unsalted butter over the flat and let melt while resting for extra juiciness.

Slice Brisket

Unwrap the brisket. Using a sharp slicing knife, slice brisket against the grain into thin slices (for the point, slightly thicker slices or pull as desired). Arrange on a platter.

Pull Pork

Unwrap pork shoulder. Use two forks or meat claws to pull the pork into shreds, tossing with a few spoonfuls of the cooking juices to keep moist.

Sauce and Serve

Warm the 1 pint BBQ sauce. Offer sauce on the side and brush a light coat onto slices or pulled pork just before serving if desired. Serve brisket and pork on a platter for 8–10 people with additional sauce, sliced pickles, onions, and bread or buns as accompaniments.

Cool any leftover meat to room temperature no longer than 2 hours, then refrigerate in shallow airtight containers. Properly stored, leftovers keep 3–4 days in the refrigerator or up to 3 months in the freezer.