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Turkey Brisket and Salmon smoke help

post #1 of 3
Thread Starter 

I wish there was an Idiots guide to smoking forum on here somewhere... I'd be a constant reader... and requester!

 

I have a MES 40 and have been asked to smoke a brisket a turkey and a salmon fillet at the same time tomorrow.

 

The salmon is one of those half side fillet you get at Wallyworld, the turkey is the breast and back parts and it weighs 6 lbs it is without the legs and wings, and the brisket is about 7 or 8 lbs.

 

I will be brining the turkey and have the brisket all rubbed and waiting til morning my current plan is:

 

Kicking off the smoker at 200 placing the salmon in after it gets to temp with just a lite rub (Jeffs rib rub), after about 1.5 hours checking out the doneness (if thats a word) and finishing it off within the next half hour if needed, I'll be using apple wood. Once finished I'll place both the brisket and turkey in and move the heat up to about 230 and while I'll be cooking to temp and not time I'll look at about 5 hours for the turkey and brisket... maybe a bit longer for the brisket.

 

Sound like a semi plan or something that needs to be reconsidered?

 

Thanks in advance for getting me set on a proper path...

 

Tutor

post #2 of 3
Quote:
Originally Posted by CallMeTut View Post

I wish there was an Idiots guide to smoking forum on here somewhere... I'd be a constant reader... and requester!  This whole place is an "idiot's guide"!!!  36.gif LOL!!!!!

 

I have a MES 40 and have been asked to smoke a brisket a turkey and a salmon fillet at the same time tomorrow.  Do not do this unless you want your brisket & turkey to taste vaguely of salmon...

 

The salmon is one of those half side fillet you get at Wallyworld, the turkey is the breast and back parts and it weighs 6 lbs it is without the legs and wings, and the brisket is about 7 or 8 lbs.

 

I will be brining the turkey and have the brisket all rubbed and waiting til morning my current plan is:

 

Kicking off the smoker at 200 placing the salmon in after it gets to temp with just a lite rub (Jeffs rib rub), after about 1.5 hours checking out the doneness (if thats a word) and finishing it off within the next half hour if needed, I'll be using apple wood. Once finished I'll place both the brisket and turkey in and move the heat up to about 230 (good -- see above) and while I'll be cooking to temp and not time I'll look at about 5 hours for the turkey and brisket... maybe a bit longer for the brisket.  I've had whole very large turkeys take no more than five hours, so yours should be done in 3-4 hours at that cook temp.  The brisket is the unknown; it may stall and take 7-8 hours, so I would allow for that.  If it finishes early, foil it, wrap in towels and place in a cooler until the dinner bell.  It will stay nice and hot for hours, and you won't keep folks waiting.

 

Sound like a semi plan or something that needs to be reconsidered?

 

Thanks in advance for getting me set on a proper path...

 

Tutor



 

post #3 of 3

Rough time estimates for turkey is 1/2 hour per pound. So your 6 pounder should take around 3 hours.

 

Rough time estimates for brisket is 2 hours per pound. So your brisket could take 14 to 16 hours, which would include a 2 hour rest.

 

I would put the brisket in first on the top rack, then the turkey below it, after 4 or 5 hours. The salmon will take less than 1 hour to cook & can be put in while the brisket is resting.

 

I think you should have put the brisket in before you went to bed, if you plan on eating it for dinner today.

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