Mixed meat smoke

[EDinNB]

OK here is my plan for the weekend....

I have A 13.5 lb packer brisket to do, I'm going to tril the fat out between the flat and the tip and try and place it on 1 race even if i hasve to hump it up a bit or slice and fold it over. I also have a 7.77 lb turkey Breast Bowling ball to smoke as well and I am Bacon Weave Wrapping 2 pork tenderloins to cook in the smoker with no added smoke.

My Question(s)

I know it is going to take about 20 hrs to do the brisket, can I apply 4 hrs of smoke at the beginning, then add another 4 hrs smoke about the 12-14 hr mark when i place the turkey ball in the smoker?

I want all the food to come out hot at mealtime including 3-5 hrs FTC for the brisket and 2-3 hrs for the turkey ball, the tenderloins will take 2-3 hrs , maybe 4 to cook so they really won't be an issue, they will cook and absorbe some residual smoke I suspect.

If my plan is workable or not, please give me advise on how you smoking experts would do it... BTW also deep frying a 12 lb turkey for the party so we will have many choices of dead animals to lunch on :)


EDinNB

[beefmann]

I can see a few issues,

1) any meat being smoked multi times for several hours at a time could end up over or heavily  smoked
2) cross contamination between the beef, pork and turkey (  mainly between the turkey and other meats ) in the same smoker where they can drip on one another.

might consider hitting the 7.77 lb turkey with smoke first..  pull it then start  smoking the brisket and pork loin.. and finish the turkey ball in the oven

[Tiny Tim]

I would go with a slight variation from Beefmann, and smoke the Brisket first and transfer to oven, then put the smoke to the turkey, and after the smoke time, add the tenderloins wrapped in foil with another barrier between them and the poultry (aluminum pan, not foil wrapped rack).

[Habanero Smoker]

As Beefman pointed out, additional smoke may create a bitter taste on the brisket. Then on the other hand Panchaga keeps his smoke going the entire cook time. Four hours of smoke for the turkey may be too much. With the tenderloins, as you pointed out residual smoke, vapors created when juices hit the drip pan and if you use smoked bacon, that should be plenty of flavor.

Concerns about cross contamination only applies to raw and partially cooked foods. Once in the smoker, if I know the poultry will be fully cooked and finished before the brisket, then I generally will place the poultry above the pork and beef. When I have a party some of my guess are particular about not wanting beef or pork drippings on their poultry. If I have a situation in which I know the timing of the poultry  would not finish prior to the pork or beef or any other food item, then I will cook the poultry separately.

There is no need to FTC poultry, unless it is for time management. Chicken and turkey breast can be ready to eat at 152°F - 155°F.

[EDinNB]

Ok, how does this sound for an option,

Turkey Ball - 2:20 hrs of smoke, remove from smoker and let cool, then plastic wrap and refrigerate overnight.

Brisket - season and smoke for 4 hrs, cook to an IT of 190 and boat in apple juice for 2 hrs and finally FTC till meal time.

Turkey Ball -  place on the upper rack of a gas grill and finish cooking.

Pork Tenderloins - Place on the other side of the upper rack with the Turkey Ball and cook until reaching the proper IT.

BTW Apples and Cinnamon seem a well liked combination for pork in Eastern Canada, so was going to unroll the tenderloins ... will get my chef daughter to assist me on that ... place a mixture of diced apples and Cinnamon on the tenderloin and roll it back up, season the outside with a rub either on the bacon weave's inside or the tenderloin's outside, wrap it in the weave and place on the grill.

Is this a better way to go?


EDinNB

[EDinNB]

Well Well Well.......Houston we have a situation.....

That 7.77 lb bonless turkey bowling ball I "thought" i bought turned to be an entire breast portion of a turkey wings on but deboned, the package did say minimal processing, but being totally unaware i have a different beast.

So the plan remains the same  season smoke cool and refrigerate and finish on the warming shelf of the grill away from any flame and flareup.

Chef Daughter is going to teach me the fine art of butterflying my tenderloins for the stuffing.

EDinNB

[Tenpoint5]

Chef Daughter is going to teach me the fine art of butterflying my tenderloins for the stuffing.

EDinNB

There better be some picture taking involved in this learning opportunity!!

[EDinNB]

There will be many pictures. Already I have taken pics of all the meat still packaged, pics of the turkey breast and brisket seasoned and 1 of the TB in the smoker. I will continue as I go,but they may not be posted for a bit as the only 'net connection at the summer place is my BlackBerry as a tethered modem and Bell Mobility charges me $35/GB so no uploading from here.


EDinNB

[Habanero Smoker]

Sounds like a good plan, but you should discuss with your daughter about the way you plan to pre-smoke the turkey. Though smoke has antimicrobial properties, if you partially cook poultry you don't want it to sit around to cool down, you need to cool it down as fast as possible.

[EDinNB]

I let the Turkey cool enough that I could handle it easily, and into a Ziploc and the fridge. The brisket is at hour 17, 4 hrs of hickory and now it is soaking up the applejuice in the smoker for an hour. I'll place it back on the rack for another following the boat. Then time to do the rest of the meat. (Pictures Will follow soon) Time to photograph that beauty lounging in the juice ;)

EDinNB

[EDinNB]

Here is the Album with all the Pics of my Mixed Meat Smoke, Hope you Enjoy.

https://picasaweb.google.com/100726023998458672526/BigSmoke?authkey=Gv1sRgCI_-v_aPtL-gNw#

EDinNB

EDIT: Try that link instead

[SoCalBuilder]

Ed - I couldn't get the link to work.

[KyNola]

Ed - I couldn't get the link to work.

Ditto.

[EDinNB]

Fixed I think

https://picasaweb.google.com/100726023998458672526/BigSmoke?authkey=Gv1sRgCI_-v_aPtL-gNw#


Ed

[devo]

Here ya go. Nice job.