Chopped Brisket & Pulled Pork Recipe

Bring to workable temperature

Remove the chilled smoked brisket and pulled pork from the refrigerator 30–45 minutes before serving to take the chill off. This makes them easier to chop and shred and helps the meat reheat evenly.

Reheat gently

Preheat oven to 300°F (150°C). For each meat, place in an oven-safe pan with a splash (2–3 tablespoons) of beef or pork jus, water, or apple juice to maintain moisture. Cover tightly with foil and reheat for 20–30 minutes, or until internal temperature reaches 140–150°F (60–65°C). Alternatively, reheat on a low smoker/covered grill or in a steam table if available.

Chop brisket

Transfer the brisket to a large cutting board. Using a sharp chef’s knife, trim away any excessive hard fat, then slice against the grain into 1/4–1/2-inch strips. Turn the strips 90° and chop into roughly 1/4–1/2-inch chopped pieces. Place chopped brisket into a warm holding pan or bowl and toss with 1 teaspoon kosher salt and 1/4 teaspoon black pepper to taste.

Pull pork

Using two forks or meat claws, pull the reheated pork into shreds of desired size (medium-to-large shreds recommended). If the pork is very moist, drain excess liquid into a separate bowl and reserve. Mix the pulled pork with 1 tablespoon neutral oil or 1–2 tablespoons reserved jus to coat and keep moist. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

Combine (optional)

If you want a mixed meat offering, gently combine the chopped brisket and pulled pork in a large warm pan or hotel pan. Toss to distribute juices and seasoning evenly. Keep meats warm at 140–150°F in an oven or steam table until serving.

Prepare or reheat sides

If using pre-made or prepared sides, reheat according to type: stovetop or oven for mac & cheese and baked beans (350°F / 175°C for 15–20 minutes covered), chill and toss for coleslaw (keep cold), warm gently for potato salad if served at room temperature, and reheat collard greens on low on the stovetop with a splash of cooking liquid. For cornbread, warm in a 325°F (160°C) oven 8–10 minutes, then cut into squares.

Portion

Portion two chosen sides at about 1/2 to 3/4 cup per person (so for 4–6 servings, 2–3 cups each total). Place in serving containers or ladle onto plates alongside the meats.

Sauce prep

Warm the 1/2 pint of barbecue sauce gently in a small saucepan over low heat, stirring occasionally. Keep warm for service. Offer mustard, pickles, and buns alongside the meats.

Assemble plates or trays

For plated service, place 1/4–1/3 lb total meat per person (about 4–6 oz) — allot roughly equal portions of brisket and pork if serving both. Spoon two side portions beside the meat. Drizzle or serve BBQ sauce on the side (about 2 tablespoons per person). For sandwiches, lightly butter and toast buns in a skillet over medium heat for 30–60 seconds per side, then pile meat, add sauce and pickles as desired.

Garnish and finish

Finish with an optional sprinkle of freshly ground black pepper, extra sauce on the side, and pickles/jalapeños. Keep remaining meats covered and warm; refrigerate leftovers within 2 hours.

Taste the combined meats and adjust seasoning if necessary. If meat seems dry, stir in reserved juices or an extra tablespoon of sauce until desired moisture is achieved. Maintain food safety temperatures: hold hot food at 140°F (60°C) or above until served; refrigerate leftovers promptly.