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Best Smoked Pulled Pork and Beef Brisket

Updated on May 21, 2018
Pamela99 profile image

I am interested in making some delicious, unusual meals and desserts, particularly for special occasions. Easy, quick meals are also great.

Delicious Pulled Pork

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 time: 30 min
Cook time: 3 hours
Ready in: 3 hours 30 min
Yields: 9 Servings


  • 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

Pork Cooking Process

Click thumbnail to view full-size
Pamela's photos Preparing raw porkPork with dry rubReady for SmokerPork cooking on top of beef brisket.Off the smokerForking off PorkWorking on forking porkReady to serve
Pamela's photos Preparing raw pork
Pamela's photos Preparing raw pork
Pork with dry rub
Pork with dry rub
Ready for Smoker
Ready for Smoker
Pork cooking on top of beef brisket.
Pork cooking on top of beef brisket.
Off the smoker
Off the smoker
Forking off Pork
Forking off Pork
Working on forking pork
Working on forking pork
Ready to serve
Ready to serve


  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.


Nutrition Facts
Serving size: 1.4 pound
Calories 207
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 5 g25%
Unsaturated fat 0 g
Carbohydrates 1 g
Sugar 1 g
Fiber 0 g
Protein 15 g30%
Cholesterol 60 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Dry Rub Beef Brisket - Texas Style

Beef Brisket

Click thumbnail to view full-size
Pamela's Photos Beef Brisket with dry runOpening the beef brisket the next morning.Brisket ready to serveAdding wood chips to coals.Water mixture in steamerSauteed corn and yeast roll, an addition to the meal.
Pamela's Photos Beef Brisket with dry run
Pamela's Photos Beef Brisket with dry run
Opening the beef brisket the next morning.
Opening the beef brisket the next morning.
Brisket ready to serve
Brisket ready to serve
Adding wood chips to coals.
Adding wood chips to coals.
Water mixture in steamer
Water mixture in steamer
Sauteed corn and yeast roll, an addition to the meal.
Sauteed corn and yeast roll, an addition to the meal.

How to Cook Brisket - Rub Recipe


  • 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


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°.

Smoked Pulled Pork

5 stars from 6 ratings of Pulled pork

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.

Smoking meat

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The copyright, renewed in 2018, for this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.


Submit a Comment

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • KoffeeKlatch Gals profile image

    Susan Hazelton 

    6 years ago from Sunny Florida

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • unknown spy profile image

    Not Found 

    6 years ago from Neverland - where children never grow up.

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

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • Sandyspider profile image

    Sandy Mertens 

    6 years ago from Wisconsin, USA

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

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • sofs profile image


    6 years ago

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • Purple Perl profile image

    Purple Perl 

    6 years ago from Bangalore,India


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

  • TToombs08 profile image

    Terrye Toombs 

    6 years ago from Somewhere between Heaven and Hell without a road map.

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • molometer profile image


    6 years ago from United Kingdom

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • breakfastpop profile image


    6 years ago

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

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • profile image


    6 years ago

    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...

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • habee profile image

    Holle Abee 

    6 years ago from Georgia

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

  • teaches12345 profile image

    Dianna Mendez 

    6 years ago

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • PegCole17 profile image

    Peg Cole 

    6 years ago from Dallas, Texas

    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!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    Jlava, Thank you so much for your comments.

  • Jlava73 profile image

    Jennifer Vasconcelos 

    6 years ago from Cyberspace and My Own World

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

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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 profile image

    drbj and sherry 

    6 years ago from south Florida

    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.

  • K9keystrokes profile image

    India Arnold 

    6 years ago from Northern, California

    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!


  • Nell Rose profile image

    Nell Rose 

    6 years ago from England

    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!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

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

  • Just Ask Susan profile image

    Susan Zutautas 

    6 years ago from Ontario, Canada

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

  • Lord De Cross profile image

    Joseph De Cross 

    6 years ago from New York

    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!


  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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 W profile image

    Peggy Woods 

    6 years ago from Houston, Texas

    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? :)

  • vespawoolf profile image


    6 years ago from Peru, South America

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

  • ktrapp profile image

    Kristin Trapp 

    6 years ago from Illinois

    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.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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 profile image

    Om Paramapoonya 

    6 years ago

    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!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

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

  • Roberta99 profile image


    6 years ago

    This makes my mouth water. Great recipes.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    6 years ago from Sunny Florida

    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.

  • billybuc profile image

    Bill Holland 

    6 years ago from Olympia, WA

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

  • CMerritt profile image

    Chris Merritt 

    6 years ago from Pendleton, Indiana

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




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