The Texas 2 Step – 2 Meat Plate Recipe
Make The Texas 2 Step – 2 Meat Plate Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Pork Spare Ribs
Sauce & Sides (optional, but recommended)
Method
Brisket
- 1
Prepare the brisket
If not already, trim excess hard fat from the brisket leaving a thin, even fat cap (about 1/8–1/4 inch). Pat the meat dry with paper towels.
- 2
- 3
Set up smoker
Preheat your smoker to maintain a steady 225°F (107°C). Add the chosen wood chips/chunks to the smoker box or coals for a consistent, mild smoke—post oak or a mix with hickory is classic Texas flavor.
- 4
- 5
Wrap and finish
Once the brisket hits ~165°F and has a nice dark bark, wrap tightly in butcher paper (preferred for bark retention) or heavy-duty foil. Return to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and a probe slides in with little resistance, about another 3–5 hours.
- 6
Rest and slice
Remove the brisket from the smoker and let it rest wrapped for at least 1 hour (up to 2 hours) in an insulated cooler or warm place. Unwrap, slice against the grain into 1/4-inch thick slices for leaner flats or thicker slices for point. Reserve juices.
Pork Spare Ribs
- 7
Prepare ribs
Remove the membrane from the bone side of the ribs by sliding a knife under it and pulling it off. Trim any large flaps of fat. Pat ribs dry with paper towels.
- 8
Apply rub
Combine kosher salt, coarse black pepper, paprika, and brown sugar. Lightly coat the ribs with a thin layer of yellow mustard (optional) or oil, then evenly apply the rub on both sides, pressing it into the meat.
- 9
Smoke ribs
With the smoker stabilized at 225°F (107°C) and using the same wood as brisket for a consistent plate, place ribs bone-side down. Smoke for about 3 hours, maintaining steady smoke and temperature.
- 10
Spritz and continue cooking
Mix apple cider vinegar and water in a spray bottle. Beginning at the 2-hour mark and then every 30–40 minutes, lightly spritz the ribs (do not soak) to keep the surface moist and encourage a good bark. Continue smoking until the meat begins to pull back from the bones and a probe meets gentle resistance, about 5–6 hours total.
- 11
- 12
Rest and slice
Remove ribs and rest unwrapped for 10–15 minutes. Slice between bones into individual portions or two-rib servings.
Sauce & Assembly
- 13
Warm sauce (optional)
Gently warm the barbecue sauce in a small saucepan or microwave if serving warm. Texas-style plates are often served with sauce on the side so guests can add as desired.
- 14
Plate the Texas 2 Step
Arrange portions of sliced brisket (about 3–4 oz per serving) and 2–3 ribs on each plate or serve as a two-meat sandwich on white bread/rolls. Spoon a little of the reserved brisket juices over the sliced meat for extra juiciness. Add pickles and a side of sauce.
- 15
Serve
Serve immediately while hot. Provide extra napkins—the Texas 2 Step is meant to be hearty and hands-on.