2½ Lbs Brisket, 2 ½ Lbs Pork Recipe

Trim & Bind

Trim excess hard fat from the brisket leaving about 1/4 inch of fat cap for flavor and moisture. Pat the meat dry with paper towels. Coat the entire brisket lightly with yellow mustard — this acts as a binder for the rub.

Apply Rub

Mix 2 tbs kosher salt, 2 tbs black pepper, 1 tbs garlic powder, 1 tbs onion powder and 1 tbs smoked paprika in a bowl. Evenly and generously apply the rub to all surfaces of the brisket, pressing gently to adhere.

Prepare Smoker

Preheat your smoker or kamado to a stable 225°F (107°C) using lump charcoal or briquettes and add 1–2 wood chunks (hickory, oak or apple) for smoke. Aim for a consistent temperature; fill fuel as needed before placing meat on.

Smoke Brisket

Place brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 160–165°F (71–74°C). This will take approximately 4–6 hours depending on thickness. Every 45–60 minutes lightly spritz the brisket with beef stock or water to maintain surface moisture.

Wrap (Texas Crutch)

When the brisket hits 160–165°F and has good bark color, wrap it tightly in heavy-duty foil (or butcher paper) with a few tablespoons of beef stock inside the packet to keep moisture. Return to the smoker and continue cooking until internal temperature reaches 200–203°F (93–95°C). This can take another 3–4 hours.

Rest & Slice

Remove the wrapped brisket and let it rest for at least 1 hour (up to 2 hours) in a cooler or covered tray to allow juices to redistribute. Unwrap, reserve pan juices if desired. Slice brisket across the grain into 1/4-inch to 1/2-inch slices for serving. Keep warm until service; baste lightly with chosen BBQ sauce if desired.

Trim & Bind

Trim any excessive hard fat or silver skin from the pork shoulder but leave a healthy layer of fat for moisture. Pat dry. Rub a thin coat of yellow mustard over the entire piece to help the rub adhere.

Apply Rub

Combine 1.5 tbs kosher salt, 2 tbs dark brown sugar, 2 tbs paprika, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp ground cumin and 1 tbs black pepper. Rub thoroughly and evenly all over the pork, massaging the mixture into crevices.

Smoke Pork

Place pork on the smoker grate at 225°F (107°C). Insert a probe thermometer into the thickest part. Smoke until the shoulder reaches an internal temperature of about 195–203°F (90–95°C). Expect roughly 1.5–2 hours per pound, so for 2.5 lbs plan ~4–5 hours, checking tenderness earlier. Spritz with apple cider every 45–60 minutes after the first 2 hours to keep the bark moist.

Optional Wrap

If the shoulder is stalling and bark is developed but temperature is slow to rise, wrap tightly in foil with 2 tbs butter and a couple tablespoons of apple cider inside to help speed the climb to final temp. Return to smoker until probe feels like butter — the meat should be pull-apart tender.

Rest & Pull

Remove pork and let rest, still wrapped, for 30–45 minutes. Unwrap and using forks or meat claws, pull the pork into shreds. Mix in a few tablespoons of reserved pan juices or 1–2 tbs butter for shine and moisture. Toss with BBQ sauce to taste, or serve sauce on the side.

Choose & Heat Sauces

Select two BBQ sauce styles (for example: sweet & tangy tomato-based and a vinegar-based mop). You have 12 pints available — portion roughly 1/2 pint (8 oz) per 1–1.25 servings if you plan to offer plenty. For service, warm sauce gently in a saucepan over low heat. If a sauce is too thick, thin with up to 1/2 cup apple cider vinegar or water to desired consistency.

Baste & Finish Meats

For brisket: after slicing, offer sauce on the side or brush a thin coat on slices right before service to preserve bark. For pork: toss pulled pork with sauce in a large pan on low heat until evenly coated (do not simmer aggressively). Taste and adjust with a splash of vinegar, salt, or a teaspoon of sugar if needed.

Keep Warm

Hold finished meats in covered hotel pans at 140°F (60°C) if available. Resist over-saucing when holding — store extra sauce separately to avoid soggy meat.

Assemble

Warm buns or rolls. For brisket: place sliced brisket on bun, add a light brush of sauce and pickles or slaw if desired. For pork: pile pulled pork on bun, top with pickles and slaw to taste.

Portioning & Yield

This recipe (2.5 lbs brisket + 2.5 lbs pork shoulder) serves approximately 14–16 people when combined with sides and small sandwich portions. Plan on about 3–4 oz cooked brisket and 3–4 oz pulled pork per person for sandwich-style service; the 12 pints of sauce will provide plentiful condiment for large groups.