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Best Smoked Pulled Pork and Beef Brisket Recipes

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

Pulled pork

Pulled pork

Two Great Smoked Meat Recipes

We love to barbeque, and that 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 fiance were visiting. Our plan was to smoke the pork butt on top of the beef brisket, and let the juices, 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

Recipe 1: Pulled Pork


  • 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 1/2 pounds pork butt roast


  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 start the brisket in first, then, 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 kept hot enough. Typically, it will take 3-4 hours and the internal temperature will be 195°F.
  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 mouthwatering pulled pork you have ever tasted.

Recipe 2: Beef Brisket

And now for the beef brisket 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


  1. Make a dry rub by combining the first seven ingredients. Mix well. Trim excess fat off the brisket. 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.
  2. Soak hickory chips in water. Prepare smoker with charcoal and when the fire was hot, 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.
  3. 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 baste the brisket. You can spoon the broth over the beef after it has been sliced as well.
  4. Brisket takes approximately 1 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°F.


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 it is fine to cook two different types of meat on the smoker.

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