Smoke Master Recipe

Prepare rub and meats

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the mustard over the pork shoulder and brisket evenly (mustard acts as a binder). Generously coat both meats with the dry rub, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours.

Set up smoker

Preheat your smoker to a steady 225°F (107°C). Add soaked (if using) wood chips or dry wood chunks to the smoker for a moderate smoke profile (hickory or oak for bold smoke; fruitwood for milder). Place a water pan in the smoker and add 1–2 cups water or apple cider vinegar and water mix to maintain moisture.

Smoke the pork shoulder

Place the pork shoulder fat-side up on the smoker grate. Smoke at 225°F until the internal temperature reaches about 195–203°F (90–95°C) for pulled pork; this will take approximately 8–10 hours depending on size. Monitor the smoker temperature and add wood as needed. Spritz the pork every 60–90 minutes with a mix of apple cider vinegar and water (in a spray bottle) to maintain moisture and develop bark.

Smoke the brisket

Place the brisket on the smoker (separate rack if needed). Smoke at 225°F until the internal temperature reaches 195–203°F (90–95°C) and it passes the probe test (feels tender with little resistance), about 10–14 hours depending on thickness. If the bark is developing too quickly, wrap the brisket in butcher paper or foil (Texas crutch) when it stalls around 150–165°F and continue until done.

Rest and finish meats

When the pork reaches 195–203°F, remove and let rest in a cooler or insulated container wrapped loosely in foil for at least 1 hour. For the brisket, remove when probe-tender and rest wrapped in butcher paper or foil for 1–2 hours. Resting reabsorbs juices and makes slicing/pulling easier.

Pull and slice

Using two forks or meat claws, shred the rested pork shoulder into bite-sized strands, discarding excess fat and any bone. For the brisket, slice across the grain into 1/8–1/4-inch slices for tender pieces. Reserve juices from resting to moisten the pulled pork and brisket if needed.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, salt and black pepper in a small saucepan. Bring to a simmer over medium heat, then reduce to low and simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness or acidity. Keep warm; use some to toss with the pulled pork and serve extra on the side.

In a large bowl combine shredded green and red cabbage and grated carrots. In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt and black pepper until smooth. Pour dressing over the cabbage-carrot mix and toss thoroughly to coat. Chill for at least 30 minutes to let flavors meld; taste and adjust seasoning before serving.

Toast buns

Warm and toast buns or rolls briefly on a grill or in the oven until lightly crisped.

To assemble each sandwich: place a generous portion of pulled pork on the bottom bun, spoon 1–2 tablespoons of warm BBQ sauce over the pork (toss pork with sauce if you prefer saucier sandwiches). Add 2–3 slices of smoked brisket on top of the pulled pork. Top with a heaping tablespoon or two of cole slaw for crunch and brightness. Add sliced pickles and sprinkle with chopped parsley if using. Cap with the top bun and serve immediately.

Serve remaining BBQ sauce on the side for dipping. Leftover pulled pork and brisket keep well refrigerated up to 4 days; reheat gently with a splash of beef/pork broth or reserved juices to avoid drying out.