Advice before my Easter smoke??

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t1snwbrdr12

Newbie
Original poster
Apr 3, 2021
4
0
Hi all,

just Seeking a little advice prior to tomorrow morning smoking a turkey breast and brisket for Easter dinner.

I chose what I feel to be similar dry rubs so they can also share a similar smoke (plan on pecan chunks and apple chips).

I use a basic masterbuilt cabinet smoker and don’t have the room to smoke side by side. My brisket takes up a whole rack.

I’ve read poultry should be on the bottom for safety...I’ve read that it doesn’t matter because it’s being cooked anyway.

my brisket always has significant drippings. Today I did trim excess fat which I haven’t done before, so that will minimize some drippings.

what should my strategy be for placement? Any advice? Should turkey be on the bottom, but maybe loosely tented by foil to deflect any brisket drippings?

thanks!
 
Added flavor for the bird. How much time have you allowed for the brisket ?
I don’t remember, I have it written down. I believe 6 hours. A calculator online says about 5.5 but I always seem to take longer.
I believe the turkey is about 3-3.5 hours.

brisket is a 4 lb flat
Turkey is bone in breast almost 7 lbs
 
The bird will go quicker than the brisket, so if it was me. I would do the brisket then when it’s time to put the turkey on I’d put it under the brisket. I’d rather have the brisket drippings in the turkey than the other way around.
 
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The bird will go quicker than the brisket, so if it was me. I would do the brisket then when it’s time to put the turkey on I’d put it under the brisket. I’d rather have the brisket drippings in the turkey than the other way around.
Yeah, turkey was going in a couple hours later.
 
Perfect . I always try to allow atleast an EXTRA hr of time for a brisket. You can always rest in a cooler for several hours and serve warm and juicy
Yeah for some reason the briskets I’ve done have taken awhile longer.
 
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