4 Lbs Brisket, 4 Lbs Pork Recipe

Trim and bind

Trim excess fat from the brisket leaving about 1/4 inch fat cap. Pat the meat dry. Rub 1/4 cup yellow mustard over all surfaces of the brisket to act as a binder.

Make rub

In a bowl combine 3 tablespoons kosher salt, 2 tablespoons coarse black pepper, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder and 2 tablespoons brown sugar. Mix thoroughly.

Apply the rub evenly over all surfaces of the brisket, pressing it in so it adheres. Let rest in refrigerator uncovered for 1–2 hours or refrigerate overnight for deeper flavor (bring to room temperature 45–60 minutes before smoking).

Preheat smoker

Prepare smoker for low-and-slow cooking at a steady 225°F (107°C). Add chosen wood chips or chunks (about 8 oz total split over time) and a water pan filled with 4 cups water to maintain moisture.

Smoke

Place brisket fat-side up on the smoker. Maintain smoker temperature at 225°F. Smoke until internal temperature reaches 165°F (about 4–6 hours depending on thickness). Begin spritzing the brisket every 45–60 minutes with apple juice (1 cup) to keep surface moist and help formation of the bark.

Wrap (optional)

When brisket reaches ~165°F and has a nice dark bark, wrap tightly in butcher paper or foil to help push through the stall. Return to smoker.

Finish to target temp

Continue smoking/wrapped cooking until the internal temperature in the thickest part reaches 200–203°F (about 2–4 more hours). Probe with a skewer; meat should feel very tender with little resistance.

Rest

Remove brisket from smoker and let rest (still wrapped) in an insulated cooler or warm place for at least 1 hour. This allows juices to redistribute.

Unwrap and slice the brisket against the grain into 1/4-inch to 1/2-inch slices. Keep warm until service and toss lightly with a few tablespoons of the provided barbecue sauce if desired when serving.

Trim and bind

Trim any excessively thick fat bands from the pork shoulder but leave some fat for flavor. Pat meat dry. Apply 1/4 cup yellow mustard all over the pork as a binder.

Make rub

In a bowl combine 2.5 tablespoons kosher salt, 2 tablespoons brown sugar, 1.5 tablespoons paprika, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder and 1 tablespoon onion powder. Mix thoroughly.

Apply the rub liberally over all surfaces of the pork, pressing to adhere. Let rest refrigerated 1–4 hours or overnight (bring to room temperature 30–60 minutes before cooking).

Preheat smoker

Prepare smoker to maintain 225–250°F (107–121°C). Add wood chips or chunks as needed and a water pan with some water (keep filled).

Smoke

Place pork shoulder on the smoker bone-side down if present. Smoke until internal temperature reaches about 195°F (this can take ~6–8 hours for 4 lbs but will vary). Mop or spritz every 60–90 minutes with 1 cup apple cider vinegar (or a 1:1 mixture of apple cider vinegar and water) to help keep the surface moist and add tang.

Wrap (optional)

When pork reaches 165–170°F and develops a nice bark, wrap tightly in foil or butcher paper and return to the smoker to finish if you want to speed through the stall and retain moisture.

Finish to target temp

Continue cooking wrapped until internal temperature reaches 195–203°F and meat is easily pulled with forks. For best texture aim for 200–203°F.

Rest and pull

Remove from smoker, let rest wrapped for 30–60 minutes. Unwrap and use two forks or meat claws to pull the pork into bite-sized pieces. Mix a portion (to taste) with the barbecue sauce for serving or serve sauce on the side.

Maintain a consistent smoker temperature (225–250°F). Monitor internal meat temperature using reliable probes. Add wood chunks/chips in small increments to maintain smoke — avoid over-smoking early in the cook. Keep a water pan topped up to stabilize humidity and temperature.

Plan timing: start the brisket first or early because brisket often needs longer (fat and thickness dependent). With both items, monitor temps and adjust placement in the smoker so both receive even heat and smoke.

Warm the 1 quart barbecue sauce in a saucepan on low heat or in a crockpot set to warm before service. Taste and adjust with a splash of apple juice or a tablespoon of brown sugar if desired.

For service: slice brisket against the grain and arrange on a tray. Offer pulled pork in a separate tray. Provide warmed barbecue sauce on the side and optional pickle slices or sliced onions as condiments. For catering style, toss a portion of pulled pork with sauce in a half-to-one ratio (to taste) and keep sauced pork in a covered pan to stay moist.