Smoking beef & turkey simultaneously?

[jjdbike]

Hello everyone,

I’m planning on smoking my first brisket on the KBQ. I’d like to be as efficient as possible w/ my time and fuel.

Is there any issue w/ smoking a brisket and a couple small boneless turkey breasts at the same time? Is there anything I should do to make the cook the best it can be?

I’m wondering if what levels the brisket and the turkey should be on, i.e., should I start turkey on top till done then move brisket up?

Is there any concern of cross contamination as far as one cut dripping onto the other?

Are there any other things I need to keep in mind or be carful about?
JD

[bbqLuv]

Go for it. Timing will be different for the brisket and turkey breast.

[jecucolo]

I would think the Turkey breast would go in hours latter so you would have to cook them below the brisket. Most of the fat from the brisket would be cooked out.

[Draznnl]

You’re going to wind up with rubbery skin and possibly dry meat on your turkey if you cook it low and slow like one would a brisket. To avoid rubbery skin, I cook boneless turkey breast at temps over 300F. While some folks advocate cooking brisket hot and fast too, I am a proponent of traditional low and slow for brisket.

[jjdbike]

You’re going to wind up with rubbery skin and possibly dry meat on your turkey if you cook it low and slow like one would a brisket. To avoid rubbery skin, I cook boneless turkey breast at temps over 300F. While some folks advocate cooking brisket hot and fast too, I am a proponent of traditional low and slow for brisket.

Thanks,
I needed to hear that.
JD

[smokin fool]

Any things possible but I agree with Draznnl about the turkey and I guess it depends on how important the skin is to you.
I smoke turkey breast in the 350-375 range using the +/- 20 minute per lb rule.
I have smoked brisket at 300ish range so you may find some common ground using 300ish as a base temp and putting on the turkey later on in the cook.
At that time the brisket will have shrank enough you can fit both on the same grate or turkey on the bottom as the turkey juices may ruin the bark of the brisket and vice versa.
Only other thing I can think of is get your brisket done, if your putting it in a 3-4 hour Cambro then you can add fuel as needed and crank up the heat and put that turkey on the grate.
If its only the breast it should be done in 3-4 hours and you can cut them both at the same time....and not worry about contamination.

[Murdy]

That's a good plan, as long as you can time when the brisket will get done with some degree of precision. If it decides to stick around an extra hour or two, it might throw a monkey wrench into things. So maybe aim a bit earlier with the brisket, so you have some wiggle room.

[smokin fool]

True, I think Steve R. has better handle on the method/cook time.
I'm loosely basing my estimate on smoking a whole turkey not just the breasts so there is much room for error.

[DTro]

Another option if you are cooking low and slow, get the smoke on the turkey then move it to a hotter cooker or oven to finish and crisp the skin.

[Steve R.]

This can work just fine, if you just ditch the turkey skin. When I'm doing boneless turkey breast, I like to follow Aaron Franklin's simple but awesome recipe.

Take it to yet another level and make some of his Espresso Barbecue Sauce, which would go great with the brisket as well.

The turkey will only take about 2 hours to cook, so put it under the brisket and there will be little to no dripping to worry about.

[jfmorris]

I concur with everyone else. Brisket and turkey should be ideally be cooked at different temperatures. Brisket in the "low and slow" range of 225 to 275, and turkey in the "hot and fast" category around 350. That said, if you do like Steve R. suggests and just ditch the skin, the turkey can be done at lower temperatures.

[Bad Hat BBQ]

I smoke whole birds @ 300-325.....not sure about cooking just the breast

[jjdbike]

Thanks again everyone.

These are two lb boneless breasts, skin on.
I’d read enough about rubbery skin and folks who remove skin that I intended to simply remove it.
I was also going to inject to add moisture & flavor.

Like many, we’re in a heat wave. I’ll take the brisket through the stall at 275, then wrap (butcher paper) & into the oven. I’m not looking to tend & feed fire long than necessary in 90+ degrees.

I am not planning on serving the turkey at the same time as beef. I was only trying to be efficient w/ time & fuel. Was actually going to vacuum pack & freeze after smoked. Seeing that those little breasts will only take 2 hours max at 370 (probably less), I certainly can smoke them at another time.

Thanks again everyone.
JD