Two Meats, One Side Recipe

Trim and prepare meats

Pat the pork shoulder and brisket dry with paper towels. Trim any excessively thick fat cap on the brisket to about 1/4 inch; leave some fat on the pork for moisture. Let meats sit at room temperature for 30 minutes while you make the rub.

Make the dry rub

In a bowl combine kosher salt, coarsely ground black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Stir until evenly mixed.

Apply binder and rub

Spread a thin layer of yellow mustard over all sides of each piece of meat — this helps the rub adhere and will not impart strong mustard flavor. Generously coat both meats with the dry rub, pressing firmly so it forms an even crust. Cover and refrigerate for at least 1 hour or up to overnight.

Prepare smoker or grill

Preheat your smoker to 110–120°C (225–250°F). If using a charcoal grill, set up for indirect heat and place a water pan in the center of the grill. Soak wood chips (if using chips) for 30 minutes, then add chips or chunks to the smoker box or coals to generate steady smoke.

Start smoking

Place both pork shoulder and brisket on the smoker or on the cool side of the grill fat-side up. Insert a probe thermometer into the thickest part of the brisket and pork (avoiding bone). Maintain smoker temperature between 110–120°C (225–250°F), adding wood as needed to keep light smoke going.

Spritzing

Every 45–60 minutes for the first 4 hours, spritz the meats lightly with a mixture of apple cider vinegar and water (120 ml vinegar to 240 ml water in a spray bottle). This helps keep surfaces moist and develops bark.

Monitor internal temps and wrap (optional)

Smoke until internal temperature of the pork shoulder reaches about 88–93°C (190–200°F) and brisket reaches 90–95°C (195–203°F). If the bark appears too dark before the target temperature, wrap the meat in butcher paper or foil when the brisket hits about 70–75°C (160–170°F) to protect it and speed through the stall. Total cook time will vary: expect ~6–8 hours for pork shoulder and ~8–12 hours for brisket depending on size.

Resting

When meats reach target internal temps, remove from smoker and let rest wrapped in foil and a towel in a cooler or warm area for at least 45 minutes to 1 hour. Resting lets juices redistribute.

Collect drippings

While the meat rests, pour pan drippings (about 120 ml) from foil or drip trays into a small saucepan. If you have little drippings, add a splash of beef stock or water to reach about 120 ml.

Make glaze

Over medium heat, melt unsalted butter in the saucepan. Add minced garlic and cook 30 seconds until fragrant (do not brown). Stir in brown sugar, apple cider vinegar and coarse ground black pepper. Simmer gently 2–3 minutes until slightly thickened. Taste and adjust seasoning. Strain if you want a smoother sauce.

Glaze meats

Slice brisket across the grain into 5–7 mm (1/4–1/3 inch) slices and pull or chunk the pork shoulder. Toss or brush the slices/chunks lightly with the warm glaze just before serving to add shine and flavor.

Make the dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, salt and freshly ground black pepper until smooth and slightly glossy.

Combine vegetables and dressing

Place shredded green cabbage, shredded red cabbage and carrots in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust salt, pepper or sugar as desired.

Chill

Cover and refrigerate the coleslaw for at least 30 minutes (preferably 1 hour) to let flavors meld. Give it a final toss before serving.

Arrange sliced brisket and pulled/chopped pork shoulder on a platter. Spoon remaining glaze over meat or serve on the side. Place a generous scoop of creamy coleslaw alongside. Garnish with chopped fresh parsley and offer soft rolls or sliced bread for sandwiches if desired.

Estimated portions: this recipe serves 6–8 people depending on appetite — roughly 2 meats and one side per plate.