Smoking brisket/turkey

[bevorules]

Has anyone ever done it at the same time?

Any advice?

 

[#3Rules]

Never done it. The only problem I would see is the difference in typical smoking temps for the items.

 

[NCAAFBALLROX]

Smoking temps are the same no matter what you're working with for meat; it's the TIME in range that makes the difference.

I'd also put the turkey below brisket as you don't want nasties from the bird dripping on your brisket (which will probably take about 3 hours longer than the bird & will get wrapped - & in my case coolered for the long term warm down). - for a lot longer than the bird might.

 

[bevorules]

they would have to share a rack and sit side by side. I would probably put the bird closer to the fire...........

I'm thinking about doing both for Christmas, as my family LOVED the brined bird that you guys helped with

 

[NCAAFBALLROX]

Then maintain similar temp ("smoking" range on your thermometer) & put the brisket in first. When you're the appropriate amount of time away frorm how long it would take to do the bird, insert it to the smoke chamber.

I suggest allowing about 5 to 10 (max) minutes for getting back up to temp & of course, the smoke chamber door is open as short an amount of time as possible.

 

[UTEE]

Yup, same temp, more time for the brisket than the bird, arrange so they finish at the same time and you are $.

 

[bevorules]

Thanks guys! Wish me luck......