What temp for turkey breast & pork butt

Discussion in 'Pork' started by huskerdude, Aug 11, 2009.

  1. I've done pork butt before that turned out really well. I smoked that at 225 in my GOSM. Now I want to smoke a turkey breast and a pork butt at the same time. Do I need a higher temp to make the turkey breast skin crispy ? Should I cook the butt at 225 for a while then take the temp up to 350 when I add the turkey breast ?

    What is the best approach to smoke both of these ? I plan to serve both at the same meal.
     
  2. bigsteve

    bigsteve Master of the Pit

    Haven't done them together but.........

    I would add the Turkey to the 225* smoker. A short while before it's finished, I would put the Turkey into a 350* oven.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    How big is the turkey breast, and is it a breast filet or an actual boneless breast/roast wrapped in netting?
    That would make a big difference in the turkey itself and the amount of time you would need to cook it.
     
  4. Turkey breast is a little over 7 lbs.
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I guess you could just crank the heat up towards the end if you want the skin crispy.
    If possible you should try to get the butt out of the smoker and let it rest then bring the temp up for the turkey but if not you could always let it run hot and the butt should be fine at a good 275-300 or so for the time the turkey takes.
     
  6. meat magician

    meat magician Smoke Blower

    If you have a gas grill in addition to your smoker, fire that thing up and let it get hot. When the turk is pretty much done toss it on the direct heat for a few minutes to get her crispy. Works for a few guys I know who do it, I've only done a few turkeys myself and never tried that idea.
     

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