Turkey Brisket and Salmon smoke help

Discussion in 'Poultry' started by callmetut, Sep 3, 2011.

  1. 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
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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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