Uss Kentucky Recipe
Chopped USDA brisket, hickory smoked pork shoulder
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket (chopped)
Pork Shoulder (hickory smoked)
Finishing & Serving
Method
Brisket (chopped)
- 1
Trim and season
Trim excess fat from the brisket, leaving roughly 1/8–1/4" fat cap for flavor. Pat the meat dry. Spread yellow mustard over all surfaces to help the rub adhere. Combine kosher salt, coarse black pepper, garlic powder, onion powder and brown sugar; rub evenly over brisket.
- 2
- 3
Smoke low and slow
Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 195–203°F (90–95°C). For a 3 lb brisket this can take approximately 6–8 hours, but monitor by temperature not time.
- 4
Rest then chop
Remove brisket when it reaches target temp. Tent loosely with foil and rest for 45–60 minutes. After resting, using two forks or a chopping board and knife, chop the brisket into bite-sized pieces (about 1/2–3/4" pieces). Reserve any juices collected in foil; if dry, stir in up to 1 cup beef broth to moisten chopped brisket to desired juiciness.
Pork Shoulder (hickory smoked)
- 5
Trim and apply binder & rub
Trim excessive exterior fat from the pork shoulder, leaving some for moisture. Pat dry. Rub a thin layer of yellow mustard over the surface to help the rub stick. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder; apply a generous even coating over the pork.
- 6
- 7
Smoke to bark
Place the pork shoulder on the smoker fat-side up. Smoke until the internal temperature reaches about 165°F (74°C) and a deep mahogany bark has formed. This usually takes 6–8 hours for a 4 lb shoulder; times vary.
- 8
Spritz and wrap (Texas crutch)
Starting around 90–120 minutes into the cook and repeated every 45–60 minutes after 165°F, spritz the pork with a 1:1 mix of apple cider vinegar and water to maintain moisture and help bark development. Once at ~165°F or when bark is set and stall begins, tightly wrap the shoulder in two layers of heavy-duty foil and return to the smoker.
- 9
Finish to pull temp and rest
Continue smoking the wrapped shoulder until internal temperature reaches 200–205°F (93–96°C) or until probe slides in like softened butter. Remove from smoker and rest, still wrapped, in an insulated cooler or oven for at least 1 hour (up to 2 hours) to redistribute juices.
- 10
Shred or chop
Unwrap the pork and discard excess liquid or reserve for saucing. Using forks, meat claws, or a knife, shred or chop the pork shoulder into bite-sized pieces. For a texture matching chopped brisket, chop to roughly 1/2–3/4" pieces instead of long shreds.
Finishing & Serving
- 11
Combine and assemble USS Kentucky
In a large mixing bowl or hotel pan, combine chopped brisket and chopped hickory smoked pork shoulder in approximately a 40:60 brisket-to-pork ratio (for the quantities above this will be close; adjust to taste). Mix gently to distribute juices. If desired, add up to 1 cup barbecue sauce and/or reserved meat juices to moisten; taste and adjust seasoning with salt and pepper.
- 12
Warm buns and serve
If serving on rolls, toast or steam buns until warm. Pile the meat mixture onto rolls (about 3/4–1 cup meat per sandwich). Offer pickles, mustard and coleslaw on the side or on the sandwich. Serve additional barbecue sauce separately.
- 13
Storage
Store cooled leftover meat in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently in a covered pan with a splash of broth or reserved juices to prevent drying.
