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Ingredients
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Smoked Meats
Spritz & Mop / Smoking Liquid
Serving & Finishing
Method
Smoked Meats
- 1
Prepare rub
In a bowl combine kosher salt, coarse black pepper, garlic powder, paprika, brown sugar and chili powder. Whisk until evenly distributed.
- 2
Trim and bind
Trim excess hard fat from the brisket leaving a 1/4–1/2 inch fat cap. For the pork shoulder, remove any large silver skin but leave enough fat for moisture. Lightly coat both meats with mustard — this helps the rub adhere and forms a flavorful bark.
- 3
Apply rub
Generously season the brisket and pork shoulder on all sides with the prepared rub. Press the rub into the meat so it forms an even crust. For the quantities listed, aim for about 1–1.5 tablespoons of rub per pound of meat overall.
- 4
Prepare smoker and wood
Preheat your offset or pellet smoker to a steady 225°F (107°C). Use Texas-preferred woods such as post oak or a mix of oak and hickory; for pork you can add apple or cherry for a touch of sweetness. Stabilize the temperature before putting meat on.
- 5
Smoke the meats
Place the brisket fat-side up and pork shoulder on the smoker grates with some space between pieces for airflow. Insert probe thermometers into the thickest part of each. Smoke at 225°F until internal temperature reaches about 165°F — this will take approximately 6–8 hours for the brisket and 5–7 hours for the pork shoulder but times vary with size and smoker.
- 6
Spritz regularly
Every 45–60 minutes during the stall period, spritz or lightly mop the meats with a mixture of apple cider vinegar, apple juice, water and Worcestershire sauce to maintain moisture and build flavor. Use a spray bottle (spritz) or silicone brush for a light application — don’t douse the meat.
- 7
Wrap (Texas crutch)
When the brisket and pork shoulder reach about 165–170°F and have a deep mahogany bark, remove them and wrap tightly in either butcher paper (preferred) or heavy-duty aluminum foil. Return to the smoker and continue until the brisket reaches 200–203°F and the pork shoulder reaches 195–205°F and probes like butter (probe should slide in with little resistance).
- 8
Rest
Once target temperatures are met, remove the meats from the smoker and let them rest still wrapped in a cooler or warm oven for at least 1 hour, up to 2 hours. Resting allows juices to redistribute and makes slicing easier.
- 9
Slice and pull
Unwrap carefully. For the brisket, separate point and flat if desired. Slice the flat against the grain into 1/4-inch slices. For the pork shoulder, pull apart with forks or meat claws into bite-sized pieces, leaving some larger shreds for texture. Mix a small amount of reserved mop/spritz liquid into pulled pork if needed to moisten.
Serving & Finishing
- 10
Plate assembly
For a 2-meat plate catering portioning, allocate approximately 6–8 ounces cooked brisket and 6–8 ounces pulled pork per guest. Place sliced brisket and pulled pork side-by-side on catering trays or plates.
- 11
Add accompaniments
Serve with white bread or slider buns, pickles, and optional pickled onions. Offer BBQ sauce on the side — guests can use it to dress the brisket or mix into the pulled pork. For larger events, provide extra sauce pitchers.
- 12
Transport and reheat guidance
If delivering or serving later, keep meats hot (140°F+). For transport, keep wrapped in foil in insulated Cambro or cooler. To reheat, place sliced brisket or pulled pork in a shallow pan with a few tablespoons of beef/pork broth or reserved mop liquid, cover tightly with foil and reheat in a 300°F oven until 140–150°F internal. Avoid overheating which dries the meat.
- 13
Portion counts & leftovers
From the quantities listed (10 lb brisket + 8 lb pork shoulder raw), expect roughly 4–4.5 lb trimmed & cooked brisket and 4.5–5.5 lb finished pulled pork (after smoke loss). This yields about 20–24 two-meat plates at the suggested portions. Store leftovers in airtight containers in the refrigerator up to 4 days or freeze up to 3 months.