Ever Tried Smoking Pork and Brisket Together?

Why You Should Follow This Method ? Know The Reasons Behind It!

I’ve been smoking pork shoulders on my Weber Smokey Mountain Smoker for quite some time now. They have been turning out great but I wanted to try something new. I have recently been reading about a method of smoking where a pork shoulder is placed on a grate above a beef brisket. The reasoning is that the fat and juices from the pork shoulder will drip down and “mop” the brisket. I figured this was worth a shot. Here’s what I did: Smoking pork and brisket together!

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Main Ingredients:

Bone In Pork Shoulder (Boston Butt)
Beef Brisket Flat
Pork Shoulder Injection (recipe below)
Brisket Dry Rub (recipe below)
Pork Shoulder Dry Rub
Ingredients for the Pork Shoulder Injection:
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 T Worcestershire sauceporkontop1Ingredients for the Brisket Flat Dry Rub:
1/2 cup salt
2 T black pepper
1 tsp sugar
1/2 tsp of ground chipotle chili pepper
1/2 tsp chili powder
1 tsp garlic powder
1 tsp dried onion flakes

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brisket_pork6 If you are familiar with the Weber Smokey Mountain Smoker you’ll know that it has a top grate and a bottom grate for cooking. The plan today was to place a rather small brisket flat (~4 lbs), the standard grocery store brisket cut, on the bottom grate and have two pork shoulders sitting on the top grate. The idea was that the pork shoulder drippings may help keep the brisket moist.How To Smoke ? See More