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Smoking multiple meats at the same time in a rotisserie smoker

Discussion in 'Pork' started by matthord, Dec 31, 2010.

  1. matthord

    matthord Newbie

    New to the forum and lovin this site!!

    So here is my situation.  I'm borrowing a friends Southern Pride smoker(welded to a trailer) to feed a group of 200 people here in a few weeks.  This puppy holds so much meat it could probably meet the needs of a small Q joint.  On the menu I'll be serving brisket, pulled pork, turkey breast and chicken quarters.  I know I can smoke everything individually and then hold wrapped in foil in coolers but I wanted to know if the juices of the different meats dripping onto eachother during the rottisserie would change the flavor of the meats? Examples....chicken juices falling onto brisket and pork juices falling onto turkey breast. To some this may sound like a silly question but I figured no hurt in asking as I'm sure I'm not the only one to have pondered this notion before.
  2. ak1

    ak1 Master of the Pit OTBS Member

    Put chicken & turkey on the bottom rack. You don't want poultry juices dripping on the other meats.
  3. bbally

    bbally Master of the Pit OTBS Member

    The only time you cannot do multi meats in a Southern Pride (I have two of them 750 and an 1150) is if you are pulling prime rib or another cut that is going to be pulled lower then safe minimum temp for poultry.  But pulled pork and brisket both go above the 162 F turkey temp.

    So you are good to go.

    The other thing you can do if your spice profiles are different is place foil on the rack (there can be triple sets on each rotissierre arm) on the bottom so the juices drip and fall to the sides and run to the bottom grease trap.
    Last edited: Dec 31, 2010