For barbecue enthusiasts with large smokers, cooking brisket and pork shoulder at the same time can be a fun challenge. When done right, you can end up with incredibly tender, smoky beef and pork ready at the same time. However, it does require some planning and technique to pull off.
In this complete guide, you’ll learn tips and tricks for successfully smoking brisket and pork shoulder simultaneously for finger-licking, melt-in-your-mouth smoked meat perfection.
Benefits of Smoking Brisket and Pork Together
Cooking brisket and pork shoulder together offers several advantages:
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Makes great use of large smoker space
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Provides more variety of smoked meat for guests
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Saves time compared to cooking individually
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Allows flavors to complement each other
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Gives you smoking experience and bragging rights!
Choosing the Right Cuts
For the best results, choose a packer-cut brisket and boneless Boston butt pork shoulder. Select cuts that are approximately the same size (8-10 lbs works well). Having meat of similar weights will help them finish cooking at the same time.
Estimating Cook Times
You’ll need to estimate cook times for each type of meat:
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Brisket – Typically 1-1.5 hours per lb at 225°F. An 8 lb brisket may need 10-12 hours.
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Pork shoulder – Around 1.5-2 hours per lb at 225°F. An 8 lb shoulder may need 12-16 hours.
Use your experience smoking them individually to estimate cook times in your particular smoker.
Setting Up Your Smoker
The key is maintaining a steady, low temperature in your smoker.
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Use a digital dual probe thermometer to monitor food and smoker temps.
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For charcoal smokers, use the minion method for prolonged heat.
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Water pans or spritzing meats helps regulate temps.
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Shoot for 225-250°F and avoid temperature spikes.
Placement and Sequence
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Place pork shoulder on top grate, brisket below to allow pork drippings to baste brisket.
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Put pork shoulder in smoker first since it generally takes longer than brisket.
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Add brisket 1-2 hours later so they finish at the same time based on your cook time estimates.
Monitoring Doneness
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Use a separate probe thermometer for each type of meat.
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Track internal temp of thickest meat portion and avoid bones.
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For brisket, cook to 205°F internal temperature until probe tender.
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Take pork shoulder to 195-205°F until fork tender.
If One Finishes Early
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Double wrap in foil and place in a cooler filled with towels to keep warm for 1-2 hours.
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You can also hold wrapped meat in a low oven (170°F) temporarily.
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If needed, cube and mix leftover cooked meat into baked beans.
Handy Smoking and Carving Tips
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Let brisket and pork shoulder rest 30-60 minutes after smoking before slicing/pulling.
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Slice brisket across the grain for maximum tenderness.
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Pull pork shoulder by hand or use bear claws for easy shredding.
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Mix reserved defatted drippings into the pulled pork.
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Keep sauce on the side for brisket and pork to let smoky flavors shine.
Choice of Woods
For smoking pork and brisket together, use wood that pairs well with both meats:
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Oak – Strong, classic smoke flavor
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Hickory – Robust, bacon-like taste
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Apple – Mildly sweet, fruity smoke
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Cherry – Sweet and slightly tangy smoke
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Maple – Subtle smoke with hint of sweetness
Experiment with different woods and combinations to find your favorites.
Recipe Inspiration
Take your brisket and pork shoulder to the next level by trying these twists:
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Coffee-Rubbed Brisket – Add ground coffee to the brisket rub.
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Asian Hoisin BBQ Pork – Brush pork shoulder with hoisin glaze near the end.
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Jamaican Jerk Pork – Use a spicy jerk rub on the pork shoulder.
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Margarita Brisket – Infuse a lime and tequila marinade into the brisket.
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Pastrami-Spiced Brisket – Coat brisket in pastrami or coriander seasoning.
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Root Beer Pulled Pork – Spritz and baste pork with root beer for sweetness.
Don’t be afraid to get creative with different seasoning and sauce ideas to make each smoked meat uniquely flavorful.
Smoker Configuration Tips
If cooking brisket and pork together in a vertical water smoker:
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Place pork shoulder on top grate, brisket on bottom.
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Use lighter smoke woods like apple or cherry to complement both meats.
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Try alternating woods – pecan or oak for brisket, apple for pork.
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No need to separate – drippings from pork won’t affect brisket negatively.
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Use dual probe thermometer to monitor internal temps.
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Water pan provides moisture; no need to spritz.
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Expect close cook times, but pork may finish slightly sooner.
Mastering Simultaneous Smoked Meats
It takes some experience and planning to perfectly smoke brisket and pork shoulder together. But the rewards of serving two types of incredibly tender and flavorful smoked meat at the same time makes it worthwhile. Backyard barbecue bragging rights accomplished!
Frequency of entities:
Brisket: 21
Pork shoulder: 16
Smoker: 7
Smoke: 6
Temperature: 6
Meat: 5