New to smoking - can I do a pork butt above a turkey?

[Paul T.]

I can't think of a much better flavor for Thanksgiving turkey than to baste it with bacon flavor - I tried to search for a discussion on this, but didn't have any luck... Am I imagining things, or will it work? Can anyone link a discussion forum on the topic?
Thanks in advance!
Paul

 

[zwiller]

Cure the bird like bacon and have the best of both worlds. Check out Pop's brine. Totally decadent.

 

[gmc2003]

Shouldn't be a problem, except the turkey will finish before the butt. So make sure you have easy access to the turkey.

Chris

 

[mosparky]

Here you go. I originally opposed the idea but after Chef Jimmyj's post #10 I'm a convert. But the issue of the bird being done before the Butt still exists. That a prob with a cooker like WSM or ECB because you have to un-stack every thing to get to what's on the bottom. A cabinet like an MES is far more forgiving.

https://www.smokingmeatforums.com/t...cross-meat-contamination.247595/#post-1572609

 

[SmokinAl]

Make sure you have a pan under the turkey so you will catch all the juices from both of them.
Al

 

[Paul T.]

Thanks all! I’m getting excited about my first foray into smoking!
If the turkey will finish first, can I get a big enough bird and a small enough butt to finish together?

 

[schlotz]

Why not put the butt on first, and slide the turkey in later?

 

[gmc2003]

It's probably possible to find something, however I think your taking ostrich size turkey and a mouse size butt.

Chris.

 

[kelbro]

Why not put the butt on first, and slide the turkey in later?

There's your answer!

 

[uncle eddie]

My experience is a weight of about 10-14 pounds is the range I like for smoked whole-bird turkey. I also release the binders and let my turkeys 'relax' to help the slow area - where the thighs connect to the body - get done about the same time as the breast.

As far as one meat getting done before the other...store the first one done in a closed cooler (that also keeps things warm) wrapped in foil and covered with towels. It will stay hot a long time.

And I agree - butt first, turkey later.

 

[Bearcarver]

Here you go. I originally opposed the idea but after Chef Jimmyj's post #10 I'm a convert. But the issue of the bird being done before the Butt still exists. That a prob with a cooker like WSM or ECB because you have to un-stack every thing to get to what's on the bottom. A cabinet like an MES is far more forgiving.

https://www.smokingmeatforums.com/t...cross-meat-contamination.247595/#post-1572609

Exactly,
I was originally against it, but when it comes to this kind of thing, I go by what "ChefJimmyJ" says (above link).

Bear