Smoked Brisket and Pulled Pork BBQ Platter (Print version)
A low and slow BBQ platter with peppery smoked brisket, juicy pulled pork, and practical timing for a backyard smoker.
# Ingredients:
For the brisket
01 -
1 whole packer brisket, 10-12 lb (4.5-5.4 kg), trimmed
02 -
2 tablespoons yellow mustard
03 -
3 tablespoons kosher salt
04 -
3 tablespoons coarse black pepper
05 -
1 tablespoon garlic powder
06 -
1 tablespoon onion powder
For the pulled pork
07 -
1 pork shoulder or Boston butt, 6-8 lb (2.7-3.6 kg)
08 -
2 tablespoons yellow mustard
09 -
2 tablespoons kosher salt
10 -
2 tablespoons brown sugar
11 -
2 tablespoons smoked paprika
12 -
1 tablespoon coarse black pepper
13 -
1 tablespoon garlic powder
14 -
1 teaspoon cayenne pepper, optional
15 -
1/2 cup (120 ml) apple cider vinegar, for spritzing
For serving
16 -
1 cup (240 ml) BBQ sauce, plus more to taste
17 -
Pickles, sliced onions, buns, and coleslaw, for serving
# Instructions:
01 -
Trim the brisket fat cap to about 1/4 inch and remove any hard surface fat. Rub the brisket and pork shoulder with mustard. Season the brisket with salt, pepper, garlic powder, and onion powder. Season the pork with salt, brown sugar, paprika, pepper, garlic powder, and cayenne if using.
02 -
Heat a smoker to 250°F (120°C). Add oak, hickory, apple, or a mix of smoking wood. Place a water pan in the smoker if your cooker runs dry.
03 -
Place both meats on the smoker. Smoke for 5-6 hours, until the bark looks dark and set. Spritz the pork shoulder lightly with apple cider vinegar every 60-90 minutes if the surface looks dry.
04 -
Wrap the brisket tightly in butcher paper. Wrap the pork shoulder in foil or butcher paper. Return both to the smoker.
05 -
Continue cooking until the pork reaches about 200°F (93°C) and shreds easily, usually 8-10 hours total. Cook the brisket until a probe slides in with little resistance, usually around 200-205°F (93-96°C) and 10-12 hours total.
06 -
Rest the pork shoulder for at least 45 minutes and the brisket for at least 1 hour, still wrapped. A towel-lined cooler works well for holding the meats hot.
07 -
Slice the brisket across the grain. Pull the pork into bite-size strands and chunks, mixing in a little cooking juice and BBQ sauce if desired. Serve with pickles, onions, buns, slaw, and extra sauce.
# Good to know:
01 -
Plan for 12-14 hours including resting time.
02 -
Brisket tenderness matters more than a single target temperature.
03 -
Keep sauce on the side if you want the bark to stay firm.