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Best Smoked Pulled Pork and Beef Brisket

I am interested in making delicious, unusual meals and desserts, particularly for special occasions. Quick and easy meals are also great.

Pamela's photo

Pamela's photo

Smoking two Meats at Once

We love to barbeque, and that also means using our smoker. Since using the smoker is time consuming, we decided to smoke two different types of meats together. Our daughter and her finance were visiting. Our plan was to smoke the pork butt on top of the beef brisket, and let the juices of the spice and meats blend together.An old-fashioned backyard barbecue was just what we needed.

The night before we smoked the meat, we made two rubs, using well-tried recipes. Both meats were rubbed thoroughly and wrapped in Saran wrap for the night.

Cook Time

Prep timeCook timeReady inYields

30 min

3 hours

3 hours 30 min

9 Servings

Ingredients

  • 1/4 cup paprika
  • 3 tbsp. kosher sea salt
  • 2 tbsp. freshly ground black pepper
  • 1/4 cup brown sugar
  • 1 tbsp. cayene pepper
  • 2 tbsp. Watkins chili powder
  • 2 tsp. dried mustard
  • 2 tbsp. onion powder
  • 4.5 lb. pork butt roast

Instructions

  1. Mix the dry ingredients well. Work the dry rub into the meat and wrap it in Saran wrap or aluminum foil to refrigerate overnight.
  2. Unwrap the meat the next morning, and put it on a tray. When the smoker is at the ideal temperature with the brisket already cooking, place the pork butt on top of the beef brisket.
  3. Close the smoker and let it smoke for several hours, adding water and charcoal as necessary to keep the smoker in the ideal temperature range. The cook time will depend on the weight of the meats and if the temperature is keep hot enough. Typically, it will take 3-4 hours and the internal temperature will be 195°.
  4. You may also sprinkle additional rub on the pork during the cooking process.
  5. The pork will be done before the beef.
  6. Once you have the pork in the kitchen and cooled for a half hour; shred the meat with two forks or your fingers into bite size pieces. Before long you will be eating the most mouth watering pulled pork you have ever tasted.

Instant Pulled BBQ Smoky Pork

Dry Rub Beef Brisket - Texas Style

Directions

Make a dry rub by combining the first seven ingredients. Mix well. Trim excess fat off the beefbrisket. Thoroughly rub the dry mixture into the beef and wrap tightly in Saran wrap. Refrigerate for 6 hours or overnight. Brisket in a smoker is well worth the work.

Soak hickory chips in water. Prepare smoker with charcoal and when the fire gets going, add the hickory chips. Fill the water pan, adding some cider vinegar and about a 1/2 cup of rum. When the temperature reaches ideal, add the brisket. Let cook until the temperature reaches ideal again, and then add pork butt.

Put beef broth and onions in small saucepan, Add 1 tsp. of kosher salt, 1 tsp of pepper, and 1 tsp of garlic powder. Simmer and you can use this to past the brisket. You can spoon the broth over the beef after it has been sliced as well.

Brisket takes approximately an hour per pound to cook. Due to the mixture of beef and fat, check the temperature in several places, and the internal temperature should be at least 175°.

How to Cook Brisket - Rub Recipe

Ingredients:

  • 2 tbsp. kosher sea salt
  • 2 tbsp. Watkins chili powder
  • 1 tbsp. freshly ground black pepper
  • 2 tbsp. crushed red pepper
  • 2 tbsp. dry mustard
  • 2 tbsp. garlic powder
  • 1 tbsp. tbsp. sugar
  • 1 medium onion cut up in small pieces
  • 2 cups beef stock

In Conclusion

We had the pulled pork the first night. We also had some fresh, sweet white corn that we quickly sautéed on the stove with a little butter. To top it off we had some yeast rolls, which worked great to make pulled pork sandwiches, as you could make a nice sandwich without the amount of bread in a regular bun.

I hope you have enjoyed these two recipes and entertain the possibility that is fine to cook two different types of meat on the smoker. Please rate the pulled pork recipe under ratings.

Enjoy a summer of wonderful food cooked on the grill and in the smoker.

Smoked Pulled Pork

Smoking meat

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Comments

Pamela Oglesby (author) from Sunny Florida on March 03, 2019:

Hi Peg, We fell in love with this meat after finding a recipe for a dry rub we really liked. Hope you get to try it soon.

Thanks for stopping by and commenting.

Peg Cole from North Dallas, Texas on March 03, 2019:

Loved this mouth-watering recipe with the instructions for making a dry rub. I'll definitely be using this when the weather warms up. We recently bought a new smoker and can't wait to try it out. Thanks for the detailed instructions.

Pamela Oglesby (author) from Sunny Florida on February 07, 2019:

Hi Alyssa, This really does taste good. A stove top smoker is not too diffcult to use and not too expensive. I apreciate you stopping by and commenting.

Alyssa from Ohio on February 07, 2019:

Oooooo this looks so delicious! I definitely need to get a smoker!

Pamela Oglesby (author) from Sunny Florida on July 13, 2012:

KKGals, I sure you enjoy it as much as we did. Thanks for your comments.

Susan Hazelton from Sunny Florida on July 13, 2012:

Your pork and brisket both sound out of this world. It makes me hungry. I have a pork butt just sitting in my freezer taking up space, I think I'll have to rey your recipe. Up, useful and interesting. They need a delicious button.

Pamela Oglesby (author) from Sunny Florida on July 11, 2012:

unknown spy, This type of recipe can be used on poultry or beef also. Thanks for your comments.

Life Under Construction from Neverland on July 11, 2012:

i can say that's delicious... i never eat pork but im very interested on your recipe :)

Pamela Oglesby (author) from Sunny Florida on July 09, 2012:

Sandyspider, The store is a good quick option, but it is never quite as good as making your own when you have time. Thanks for your comments.

Sandy Mertens from Wisconsin, USA on July 09, 2012:

We just bought some already made from the store. But next time, I will try this recipe.

Pamela Oglesby (author) from Sunny Florida on July 06, 2012:

sofs, I actually don't eat pork very often either. I do like baby back ribs and pulled pork, so once in a while we indulge. Thanks for your comments.

Sophie on July 06, 2012:

I rarely eat pork ..but this still sounds delicious ... I may not try it though... I would like to share it with a friend who love pork and barbecue.

Pamela Oglesby (author) from Sunny Florida on July 04, 2012:

TToombos, I hope you do give it a try. Really, it just takes patience as you wait for the meat to smoke. Thanks for your comments.

Purple Perl, Thank you. I appreciate your comments.

Esther Shamsunder from Bangalore,India on July 04, 2012:

Pamela99,

Great photos, I almost reached into the pic. Congrats, on a well deserved recipe hub.

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on July 04, 2012:

Pamela, I love smoked meat but always thought it was very difficult. Your hub makes it look so easy! I just may have to give it a try! Thank you! VUMS.

Pamela Oglesby (author) from Sunny Florida on July 02, 2012:

molometer, Thanks for the generous vote and all of your comments. You might really enjoy getting back into smoking meats. They sure taste good.

Micheal from United Kingdom on July 02, 2012:

What a great couple of recipes.

Both the smoked pulled pork and beef brisket look amazing.

We used to make a lot of smoked food when we lived overseas.

I need to get a new smoker and try these recipes.

Thanks for sharing voted up 4/5 buttons and sharing.

Pamela Oglesby (author) from Sunny Florida on July 01, 2012:

BPOP, If you are like me you have too little time and too many hubbers that you enjoy reading. Thanks for the comment.

breakfastpop on July 01, 2012:

How did I miss this delicious hub? All can say is YUM!

Pamela Oglesby (author) from Sunny Florida on July 01, 2012:

mts, I think you would find that worth your time. I appreciate you comments very much.

mts1098 on July 01, 2012:

I do not have a smoker and have not tried cooking two meats together but now I am reconsidering adding the smoker to supplement the gas grill...cheers and thanks rated 5...

Pamela Oglesby (author) from Sunny Florida on June 30, 2012:

teaches, Great, I hope you both enjoy it. One nice thing is you can adjust any ingredient to taste. Thanks for your comments.

Habee, It's so good to hear from you. It doesn't surprise me that you smoke like that, as my husband is a GA guy also. Thanks for your comments.

Holle Abee from Georgia on June 29, 2012:

We do a lot of smoking, and I enjoyed your hub! We frequently smoke two different meats together, too. Voted up!

Dianna Mendez on June 29, 2012:

We have a smoker and use it to cook meats and veggies. Your recipe is good and I am passing it on to my hubby as brisket is one of his favorite meats.

Pamela Oglesby (author) from Sunny Florida on June 29, 2012:

PegCole, I have used aluminum foil before also, but the saran wrap really wraps it tightly. I imagine you have some good rub recipes also. I appreciate your comments.

Peg Cole from North Dallas, Texas on June 29, 2012:

Hi Pamela, I'm always interested in the different ingredients that people put into their rubs. Both of these recipes sound good and I'll be trying them out soon. Just need to pick up some dry mustard which I don't have. And the idea of the Saran wrap is helpful too. I had been using aluminum foil. Thank you!

Pamela Oglesby (author) from Sunny Florida on June 29, 2012:

Jlava, Thank you so much for your comments.

Jennifer Vasconcelos from Cyberspace and My Own World on June 28, 2012:

Sounds Yummy. My family doesn't like pork but I always ate it growing up . I can dream though :).

Pamela Oglesby (author) from Sunny Florida on June 28, 2012:

Nell, We sure don't cook like this everyday, but doing something really good is fun once in a while, and the pile of leftovers come in handy. It was all delicious. Thank you for your comments.

K9eystrokes, I know you will enjoy the meat. I appreciate your comments.

drbj, At least the recipe contest is over, so maybe we won't be tempted with so much good food for a while. Thanks for your comments.

drbj and sherry from south Florida on June 28, 2012:

What a great idea, Pamela, to cook the two different types of meat at once. I have not eaten supper yet so you know my mouth is watering and my tummy growling at the thought of this luscious food.

India Arnold from Northern, California on June 28, 2012:

The bark you got that brisket looks amazing! I can't wait to try this two for one smoking technique. Thanks for sharing your yummy pork and brisket recipes!

HubHugs~

Nell Rose from England on June 28, 2012:

I am so impressed with anyone who takes the time to cook something like this, I am not the best cook in the world! lol! but I learn something every day on here, wonderful! I bet that taste delicious!

Pamela Oglesby (author) from Sunny Florida on June 28, 2012:

lord, I'm sure you will enjoy. Thanks for your comments.

Susan, Maybe now is the time? I appreciate your comments.

Susan Zutautas from Ontario, Canada on June 28, 2012:

This dinner looks amazing! I don't have a smoker but have always wanted to get one.

Joseph De Cross from New York on June 28, 2012:

This was so delicious! Now I want to join Robin Hood on the quest of the best recipe of Sherwood shire. Simply fantastic Pamela! Like Billybuc, will bookmark for this summer! Thanks!

LORD

Pamela Oglesby (author) from Sunny Florida on June 28, 2012:

ktrapp, It really was one of the better dinners we've had all year! Thank you so much for your comments.

vesawoolf, I am thrilled to have won the prize and thank you for your congratulations. I appreciate your comments.

Peggy, It is a little work, but I think worthwhile. Maybe a smoker is in your future. Thanks for your comments.

Peggy Woods from Houston, Texas on June 27, 2012:

Hi Pamela,

We don't have a smoker but know that the flavor that they impart are worth it. You are lucky to be able to prepare such succulent meats at your home. Generally if we want such meats, we purchase them or eat them from local restaurants. May have to rethink our approach! Voted up and useful. Do you deliver? :)

Vespa Woolf from Peru, South America on June 27, 2012:

I love pulled pork and brisket and am glad to have your recipes! Congrats on winning the daily drawing prize.

Kristin Trapp from Illinois on June 27, 2012:

I can only imagine how good that pulled pork tastes. I have never used a smoker, but envied my neighbors when I have enjoyed the smell of their smoker. What a delicious recipe and yeast rolls with leftover pulled pork sounds fabulous.

Pamela Oglesby (author) from Sunny Florida on June 27, 2012:

Om Paramapoonva, You can buy smokers that are very fancy and high priced, and others without so many bells and whistles that are priced more moderately. Thanks for your comments.

Om Paramapoonya on June 27, 2012:

Nice recipe and great photos, Pamela. I've never used a smoker before. I thought it might be very pricey, but the ones on your list are actually not too expensive. So I might get one!

Pamela Oglesby (author) from Sunny Florida on June 27, 2012:

Roberta, Our mouths were watering during the cooking! Thanks for your comments.

Roberta99 on June 27, 2012:

This makes my mouth water. Great recipes.

Pamela Oglesby (author) from Sunny Florida on June 27, 2012:

CMerritt, I don't think you will be sorry if you try it. We froze quite a lot of meat and are still enjoying it. Thanks for your comment.

Billybuc, I'm sure you will enjoy it. Thanks so much for your comments.

Bill Holland from Olympia, WA on June 27, 2012:

What a great idea and it sounds absolutely delicious! Thanks for the recipe; a must try this summer!

Chris Merritt from Pendleton, Indiana on June 27, 2012:

My mouth is watering. I have been eager to try this and now, I may just do it.

Thanks,

chris

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