My BigMouth Blog | A Blog by Jason Glover

Smoked Brisket and Pulled Pork Sandwich

Smoked Brisket and Pulled Pork Sandwich - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time15 minsCook Time12 hrsTotal Time12 hrs 15 mins

BEEF BRISKET - TOOLS
 Aluminum pan
 Smoker
 Hickory and apple wood
BEEF BRISKET - INGREDIENTS
 5 lbs beef brisket
 kosher salt and pepper
 Obie Cue’s Brisket Rub (or your favorite dry rub)
PULLED PORK - TOOLS
 Aluminum pan
 Large bowl
 Marinade injector
 Smoker
 Hickory and apple wood
PULLED PORK - INGREDIENTS
 3 lbs Pork shoulder (aka Boston butt)
 12 oz peach nectar (canned)
 2 cups apple juice
  cup Rob’s Smokin’ Rub (or your favorite dry rub) + additional for sprinkling
COLESLAW - TOOLS
 Large bowl
 Tongs
COLESLAW - INGREDIENTS
 12 oz broccoli slaw (1 bag)
 2 cups thinly sliced green cabbage
 ¼ cup diced red onion
 ¼ cup dried cranberries
 ¼ cup cooked and crumbled bacon
 1 cup coleslaw dressing
 Texas Chicken Tickler seasoning (or your favorite seasoning), to taste
ASSEMBLY - INGREDIENTS
 8 Burger buns
 BBQ sauce

FOR THE BRISKET
1

Remove the top layer of fat from the brisket using a sharp knife. (The seasoning will not penetrate the fat.)

2

Seasoning with kosher salt and pepper, followed by a liberal sprinkling of dry rub.

3

Place in an aluminum pan and smoke at around 225°F for 1 hour per pound.

4

When done smoking, allow it to cool for at least 30 minutes before roughly chopping with a sharp knife.

FOR THE PULLED PORK
5

In a large bowl, combine the peach nectar, apple juice, and dry rub.

6

Inject the pork shoulder with about 1 - 1 1/2 cups of the mixture and generously season with the dry rub.

7

Place in an aluminum pan and smoke at 225°F for about 12 hours.

8

When done smoking, allow it to cool for at least 30 minutes before shredding with hands or meat claws.

FOR THE COLESLAW
9

Combine the broccoli slaw, shredded cabbage, red onion, dried cranberries, and bacon in a large bowl.

10

Toss with enough coleslaw dressing to fully coat everything.

11

Season to taste with Texas Chicken Tickler seasoning or your favorite seasoning.

TO ASSEMBLE THE SANDWICHES
12

Open up your burger bun and place a generous amount of BBQ sauce on the bottom.

13

Add a handful of the beef brisket to the bun and a squirt of BBQ sauce.

14

Top with a handful of the pork and a bit more BBQ sauce. Add a large spoonful of the slaw.

15

Squeeze a bit of BBQ sauce onto the top bun to finish the sandwich off.

16

Enjoy!!!

Ingredients

BEEF BRISKET - TOOLS
 Aluminum pan
 Smoker
 Hickory and apple wood
BEEF BRISKET - INGREDIENTS
 5 lbs beef brisket
 kosher salt and pepper
 Obie Cue’s Brisket Rub (or your favorite dry rub)
PULLED PORK - TOOLS
 Aluminum pan
 Large bowl
 Marinade injector
 Smoker
 Hickory and apple wood
PULLED PORK - INGREDIENTS
 3 lbs Pork shoulder (aka Boston butt)
 12 oz peach nectar (canned)
 2 cups apple juice
  cup Rob’s Smokin’ Rub (or your favorite dry rub) + additional for sprinkling
COLESLAW - TOOLS
 Large bowl
 Tongs
COLESLAW - INGREDIENTS
 12 oz broccoli slaw (1 bag)
 2 cups thinly sliced green cabbage
 ¼ cup diced red onion
 ¼ cup dried cranberries
 ¼ cup cooked and crumbled bacon
 1 cup coleslaw dressing
 Texas Chicken Tickler seasoning (or your favorite seasoning), to taste
ASSEMBLY - INGREDIENTS
 8 Burger buns
 BBQ sauce

Directions

FOR THE BRISKET
1

Remove the top layer of fat from the brisket using a sharp knife. (The seasoning will not penetrate the fat.)

2

Seasoning with kosher salt and pepper, followed by a liberal sprinkling of dry rub.

3

Place in an aluminum pan and smoke at around 225°F for 1 hour per pound.

4

When done smoking, allow it to cool for at least 30 minutes before roughly chopping with a sharp knife.

FOR THE PULLED PORK
5

In a large bowl, combine the peach nectar, apple juice, and dry rub.

6

Inject the pork shoulder with about 1 - 1 1/2 cups of the mixture and generously season with the dry rub.

7

Place in an aluminum pan and smoke at 225°F for about 12 hours.

8

When done smoking, allow it to cool for at least 30 minutes before shredding with hands or meat claws.

FOR THE COLESLAW
9

Combine the broccoli slaw, shredded cabbage, red onion, dried cranberries, and bacon in a large bowl.

10

Toss with enough coleslaw dressing to fully coat everything.

11

Season to taste with Texas Chicken Tickler seasoning or your favorite seasoning.

TO ASSEMBLE THE SANDWICHES
12

Open up your burger bun and place a generous amount of BBQ sauce on the bottom.

13

Add a handful of the beef brisket to the bun and a squirt of BBQ sauce.

14

Top with a handful of the pork and a bit more BBQ sauce. Add a large spoonful of the slaw.

15

Squeeze a bit of BBQ sauce onto the top bun to finish the sandwich off.

16

Enjoy!!!

Smoked Brisket and Pulled Pork Sandwich

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