Mastering Smoking Brisket and Pork Shoulder Simultaneously

For serious backyard pitmasters, smoking brisket and pork shoulder together can help maximize the cooking space in your smoker Combining these classic BBQ meats also allows you to serve an amazing variety at your next cookout However, it requires skill to properly smoke two large cuts of meat at once and have both turn out perfectly cooked.

In this guide, I’ll share pro tips to help you nail smoking brisket and pork shoulder simultaneously. We’ll cover setup, temperature control, managing doneness, and more so you can impress your guests with these incredible smoky meats.

Choosing the Right Cuts

Selecting well-marbled cuts of similar size is key for evenly cooking brisket and pork shoulder at the same time. For brisket look for a nicely marbled full packer brisket around 10-12 lbs. Pick a bone-in pork shoulder in the 8-10 lb. range. Trimming and seasoning them uniformly will also help them smoke evenly.

Aim for cuts that are as close in size and shape as possible. You want them finishing up within an hour or so of each other. If one is significantly larger, consider separating them on upper and lower racks.

Proper Prep and Seasoning

Prepping the meat properly beforehand ensures maximum flavor and tenderness. Trim excess fat from the brisket and remove the thick fat cap, leaving about 1⁄4 inch. For pork shoulder, trim off any large fatty areas.

Generously apply your favorite rub all over the brisket and pork shoulder. Get into every nook and cranny. Let them rest overnight in the fridge so the salt and spices really penetrate into the meat.

Adding a marinade injection to the pork butt provides extra moisture, so consider injecting it in a few areas if you want to help balance out the lack of brisket’s fat cap.

Setting Up Your Smoker

Arrange both meats on racks with ample space around each cut to allow for proper smoke and heat circulation. Place the pork shoulder on the upper rack since it cooks faster.

Add a water pan or spritz the meat during the cook to prevent drying out. Load your smoker with hickory, oak or your favorite smoking wood pellets. Mesquite may overpower the meat.

Bring the smoker up to 225-250°F and let it stabilize there before loading the meat. You want thin, clean TBS (temperature blue smoke) when cooking low and slow for the best flavors.

Maintaining Consistent Temperature

Perhaps the most critical factor for simultaneously smoking brisket and pork is maintaining a steady temperature of 225-250°F in your smoker the entire time. Use a thermometer and make vent adjustments as needed to hold the temperature.

Opening the smoker too often causes spikes and dips, so try to avoid this. For pellet grills, utilize the PID controller properly to minimize large temperature swings. Add pellets and spritz meat quickly.

Monitoring Doneness of Both Meats

The brisket and pork shoulder will not hit their target tenderness at the same time since they are different cuts. Use a good wireless thermometer with dual probes to monitor the internal temperature of both meats.

For brisket, smoke until it passes the stall around 160°F internal and reaches 195-205°F. Pork shoulder stalls too, so keep cooking until it hits 195-205°F. Check for tenderness by probing with a fork.

Allowing Proper Rest and Carving

When both meats are fork tender and pass the temperature tests, remove them from the smoker. Always allow at least 30 minutes of rest time, wrapped in foil or towels, before carving. This allows the juices to redistribute evenly.

Slice the brisket across the grain in nice thick slices. Pull or chop the pork shoulder. Mix any juices from the foil back into each meat. Serve together for an incredible smoke meat feast!

Handy Simultaneous Smoking Tips

Here are some top tips for successfully smoking brisket and pork shoulder at the same time based on my experience:

• Select similarly sized cuts around 10 lbs. each for even cooking.

• Thoroughly trim and season the brisket and pork shoulder uniformly.

• Inject pork shoulder with apple juice or broth for extra moisture.

• Arrange meats on racks with ample airflow space around each one.

• Maintain steady temperature between 225-250°F for low, even smoking.

• Use dual probe thermometer to monitor doneness of both meats.

• Allow at least 30 minutes rest before slicing brisket and pulling pork.

• Mix accumulated meat juices back in before serving for added moisture.

Final Thoughts

Smoking brisket and pork shoulder together requires a little more work than cooking them separately. You need to prep them uniformly, arrange them properly in the smoker, tightly control your temperature, and monitor doneness of both meats.

With the right techniques, you can nail smoking brisket and pork shoulder at the same time and have delicious, meltingly tender meat ready serve. Your patience will be rewarded with lots of incredible leftovers too! Just follow the tips in this guide to master the art of simultaneously smoking these BBQ classics.