Smoking a Turkey + Other Meat @ Same Time?

One would definately have the brisket on the top as you never want turkey/chicken drippings on other food. Now as to how the Turkey will finish out with all the brisket fat rendering out and dripping down on it, might not be the taste you were looking for. Me, I'd do the brisket first, then FTC as the turkey should take 20-23 min/lb which could be as little as 4 hrs but could last up to 7 or so.

I have the same issue with doing a turkey and pork butt then having to travel 3 hrs. Might just be easier to load up my smoker and do it all at the inlaws. LOL.

Like Jer-in-VA said, ALWAYS put poultry on the bottom. Poulty, when it drips, leaves some really streaky gunky nasty looking streaks on anything below it. Even other poultry. I just like the effect plus the fact poultry is the nastiest stuff out there.

Brisket above won't be an issue, but given that you'll put the brisket in long before the turkey, a lot of the brisket juices will have already dripped. You'll get some on your turkey, but not as much as if you cooked them together the whole time.

Russ

I wish this forum would let me change my nick, as I would then make it Jer-in-VA.

I'll go sit in the corner for 30 minutes for threadjacking to save Smokin the trouble of imposing a penalty.

Jer

What your names not JERIN and you don't live in VA.

Hey YOU picked the handled... little did you know. Hint, add you name at the end of you're post, most people would notice that. Make it a signature and add it to all your posts and say "I'm not JERIN in VA, I'm Jer-in-VA"

Now back to our regularly scheduled thread...

What if I were to build a foil "tent" over the turkey or simply line the bottom of the brisket? ...Or would that prevent the brisket from getting the smoke it needs?

What smoker are you using? There is no way to smoke a turkey and brisket in my 020, at the same time.

I like to slow and low my brisket and the turkey I high heat, so that might be a problem. Why not smoke the brisket first,FTC... then smoke the turkey??? I could see that working for me and would help my brisket just a little,maybe!

Foil over the turkey would keep smoke from it and foil under the brisket would restrict the smoke as well and also give a place for fat to set and stew the brisket.

Cal brings up a good point XLR, with a smokette elite you only have three shelves. The turkey will take up almost all of it, not sure if you can put a turkey in AND have the third shelf up top.

Are you using a full brisket or a flat? If you don't have the room, cook the brisket overnight and do the turkey on it's own. Reheat the brisket if you need to or look up the FTC holding method.