Any advice for smoking a brisket and turkey at the same time?

[dgmunch]

I have had great success while smoking turkeys and briskets in the past. Almost always by themselves in my Weber Smokey Mountain charcoal smoker. However, I have a Christmas dinner request to do both this year. I'm kind of nervous because all of my smoking has been on the top rack. I've never used the middle rack. Any suggestions? Which items should go on the middle rack vs. the top rack? Which wood would be best since I'm cooking poultry and beef?

I did have this idea and tell me if it's unadvisable: Cook the brisket overnight, wrap it really well and put it in a warm oven (170) til dinner. Then put the turkey on. We're not eating til 6PM.

And my last item, am I overthinking this?

Thanks!

dgmunch

[Texas-Hunter]

You can do both, but it would be a PIA.. You do not want the bird on the top rack and dripping on the beef, so you could put in in a foil pan to reserve the drippings and not have cross contamination.. But your cook times are going to be far apart.. Your brisky can take 10-12 hrs. or more depending on size / weight, flat or packer..

I think your second idea would be the best plan IMO.. Then you can run up the temps in the smoker for the birds crispy skin and not rubbery..

I'm sure you will have many other ideas chime in and look at your options..

.

[Mark R]

They are really two different animals to cook (pun intended) They just don't wanna cook the same at all.
Maybe start the turkey off in the smoker for an hour (mid briskit cook) then finish in the oven at 350°.

[SmokinOutBack]

I definitely agree with Ken, cook them separate. You're talking 2 different types of cooks here and you realy don't want to compromise either one.

[barkonbutts]

I agree with the others... two very different beast! Brisket i think should be done low and slow... Turkey or other birds best if cooked around 300* or higher...Turkey juice on Brisket not a good thing... I would do them separate finish the brisket in the oven... some say they do not take smoke on after 160* anyway... Fire the temps up and put the bird on... take to atleast 165* and you will be rocken a fine dinner! Good luck!

[HawgHeaven]

I definitely agree with Ken, cook them separate. You're talking 2 different types of cooks here and you realy don't want to compromise either one.

Ditto that... I'd be afraid of one of them, if not both, just not coming out right cooking them at the same time. Let us know what you decide, and good luck! Pictures are

[dgmunch]

What about smoking the brisket overnight and leaving it in a warm oven well wrapped til dinner? Probably in there 12hrs. though. I guess I could start the brisket on the smoker for about 2-3 hours and finish it in the oven the rest of the day. I've always done my briskets on the smoker all the way through though. Thoughts?

Thanks for the input btw!

dgmunch

[3montes]

Use this as a opportunity. Tell your wife you need to buy a horizontal offset stick burner so you can cook both meats at the same time!
Thats a drawback to the design of the WSM. Trying to cook different meats and avoiding cross contamination.

If thats out of the question then do as most have suggested and cook them seperately. Cook the brisket the day before as this is more labor intensive than the turkey. Prepare the brisket just as you would normally. Follow the temp guidelines after cooking and then refridgerate overnight. Put in the oven a couple hours before you want to serve the next day at 200 to 22br

Also put your turkey in the brine while you are cooking the brisket.

[crusty ol salt]

you dont need to use the oven for the brisket. use a pan and foil it and throw it in a cooler with some blankets and or towels (i use old beach towels) while you cook the turkey in the smoker. that leaves the oven open for other sides

good luck

[dgmunch]

Use this as a opportunity. Tell your wife you need to buy a horizontal offset stick burner so you can cook both meats at the same time!
Thats a drawback to the design of the WSM. Trying to cook different meats and avoiding cross contamination.

If thats out of the question then do as most have suggested and cook them seperately. Cook the brisket the day before as this is more labor intensive than the turkey. Prepare the brisket just as you would normally. Follow the temp guidelines after cooking and then refridgerate overnight. Put in the oven a couple hours before you want to serve the next day at 200 to 22br

Also put your turkey in the brine while you are cooking the brisket.

Brine is the only way I smoke a turkey. I wouldn't have it any other way.

[dgmunch]

So far so good. Just put the turkey on and the brisket finished up a couple of hours ago.

[dgmunch]

It's a bit chilly out so I had to put together a little blanket.

[nickelmore]

Any advice for smoking a brisket and turkey at the same time?

Beer........and invite some fellow forum members over.....

Merry Christmas