Ok, I'm planning a smoke for tomorrow this will be the fourth one, and I'm cooking for a pack of ravenous guests...

What I'd like to do is brisket/ribs/turkey breast. My main concern is that the ribs take about 1/2 the time of the brisket and the turkey is downright speedy (2-4 hours). I want to make sure everything gets a good hit of smoke, but don't want to over-smoke the brisket.

Any advice (and KISS is certainly appreciated if warranted).

Should I go with the easier path and pick two things that cook over the same (approximate) period of time and do some Boston butt on the top.

Putting the grocery list together and planning the sides!

(Oh and why turkey - so the 'healthy' eaters get a smoker option rather than just BLSL Chicken from the grill)

This message has been edited. Last edited by: Zak Becker,

I put stuff that requires less time on top. That way I can remove it when it is done and not disturb the remaining meats or vegetables.

The only problem I see with your mix is if you need brisket for someone who has dietary restrictions regarding pork because the ribs will drip on whatever is below them (and consequently help keep it juicy.)

HTH,
walt

Well the brisket has been in just about 6 hours now... (I'm so not a 4 am kinda of person)

Turkey and ribs are about to land on the top rack.

I'll make sure and get pictures of it all.

(Oh and the wife already checked for picky eaters, there's one vegetarian so she's going to make a quiche or two... I wonder if I can smoke those... they probably need high heat.)

Ok the Turkey & Ribs over Brisket came out very well.

The ribs and brisket were excellent. The turkey was good, but compared to everything else that came off the smoker it just wasn't as good.

Here's the brisket before it was cut:


And plating most of the flat:


And the ribs - didn't snag a picture of them before they were cut...


Sliced turkey is pretty boring... no photos sorry...

The Chorizo fig and date ABT's also didn't get photographed... They didn't last long enough.

And since I had extra bacon and Chorizo I wove, rolled and smoked it once the brisket was finally done... It was really good, but the guy who photographed it hasn't sent me the pictures yet.

Bacon weave:


Roll:


The roll was stuffed with Chorizo, chopped dates and figs, diced jalapenos and shredded cheddar and jack cheese. It disappeared in record time.

This message has been edited. Last edited by: Zak Becker,

I'm glad to hear that the beef and ribs not only looked good but ate good.

I feel your pain on the turkey. I just did my first big one and was not entirely satisfied with the results. Flavor is good and it looked terrific, but the white meat seemed a tad dry. Next time I'll try injecting the breast. OTOH, I did put some on a green salad and there's something about the greens that bring out the flavor of smoked fowl and I really liked that. I just finished a plate of turkey mixed with broth from the bones and juice released during the rest served on rice. It was delicious! What I'm saying is don't give up on the bird until you have finished the left overs. You might change your mind!

-hank