Jump to content
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
Xplorer

Smoking Poultry and a Butt Together

Recommended Posts

I am looking at doing either a large chicken or small turkey, and a 6-8# butt for the Super Bowl.

Is there any issues when smoking these two together? I realize the usual smoke temps are different, but I will have ample time to keep the bird in at 225 to get it to its needed internal temp. And it will be done way before the butt, but i'll be using it cold (mainly for slicing on crackers)

Any taste problems with both poultry and pork together in the smoker (its a masterbuilt electric)?

Anything else I havnt thought of, suggestions? Thanks!

Share this post


Link to post
Share on other sites

I usually smoke my birds at 275, but really I don't see any reason that it wouldn't work at 225. Just watch the temp and use a smoke that's compatible with both.

Share this post


Link to post
Share on other sites

Turkey on top, smoke at the pork's temp. Throw some bacon on the turkey breasts so they don't dry out. Give them both time to rest before cutting/pulling.

Share this post


Link to post
Share on other sites

Xplorer - Something to consider. Throw the butt in the smoker for 4 hours Saturday night (6:00 - 10;00), then bring in, foil, add some apple juice and finish in the oven @ 225 overnight.

In the morning, wrap the butt (in the foil) in a blanket or big towel and hold in a 12 pack cooler. It'll hold nicely for 4-5 hours or so, then pull and throw in a crock pot with some additional liquid on warm. Otherwise, you'll need to have that butt in the smoker by at least 6:00 AM to be done for the game and it won't really have a lot of time to rest. i did this method the last time I did an 8 lber and it worked great and no worries about whether it will be done in time.

Sleep in a little bit and throw the bird in 9:00 and cook till done. Are you going to brine the bird? You could do that the night before as well.

Share this post


Link to post
Share on other sites

Jim,

I was actually going to start the smoke saturday night after we get home from snowmobiling up in Finland/Isabella which may be a bit late (doing a loop from 2 harbors up the NST to the Trestle Inn, and then up to the Knotty Pine and down the Yukon trail back).

I found a bourbon brine that looks really good (plus I like bourbon so....bonus!) for the bird. I've got a 6# chicken in the freezer I'm gonna do, plus the butt. I'm thinking that the bird will be done shortly after the time that I would need to foil the butt, so it would really only cost me an hour or 2 of getting up during the night.

I guess I'll see how I feel when we get back from the ride. I'll have the bird brined an the butt ready to go too, so if'n I feel too tired I may try your oven method. I'll let ya know how it goes!

Share this post


Link to post
Share on other sites

Sound like a nice ride, Chris! Also sounds like some really good chowing going to go down at your place on Sunday. Enjoy!

Share this post


Link to post
Share on other sites

Well its been awhile since I smoked anything so I just decided that I wasnt gonna let a lack of time get in the way this weekend! I'm gonna have to "rub butt and brine bird" on friday night so they are ready when i get home saturday.

Hey, March 9th Dylan has a tourny in Ogilvie, I think that is pretty close to your place. If you are up that weekend maybe we could stop by and say HI and the Mrs could see your place.

Share this post


Link to post
Share on other sites

u are going to end up with a rubber bird........275-300 on the bird......butt can be spea'd up .....but slowing down the bird is not a good idea....

Share this post


Link to post
Share on other sites

Did a bunch more research last night and today and sounds like your right atvlaska. Chicken is not made to go slow and low like pork/beef, due to minimal fat content.

New plan! Gonna do the butt saturday night when I get home, figure it should be in the smoker by 9. I'll brine the chicken at this time also. Smoke butt in usual method at 225. Depending on its weight I should be able to get it wrapped and in a cooler in early morning between 7-9.

Then I'll kick the smoker up to @285 and put in the brined chicken. Looks like the 5.5#er should be done in about 4.5-5 hours. Worst case this puts me at about 2:30. Plenty enough time to chill it and serve both for a pre-game meal at about 4:30!! With kickoff at about 5:30 I figure there will be a leftovers rush at halftime!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

  • Your Responses - Share & Have Fun :)

    • I have not purchases Forscan as I have access to an  OEM scan tool. There are somethings that the Forscan software can do that IDS cannot with Asbuilt. I have ways arround that. Just to clarify, you may not have to purchase the software to do what you want but use their free version. This is worth exploring. As for the OBD interface, might want to ask that question is a specific f150 forum and get an idea of what others are using.    High speed and medium speed compatibility would be nice for future toying. For your truck, you only need high speed interface. I can't remember what pins. Your truck has a gateway module DLC.  Basically it's a router that allows the different networks to communicate, but also your scan tool to communicate with all the networks over HS CAN 1 and 2.   The only software related mod I have done to my car is change the 3 turn signal blinks to 4.   Happy modding!
    • Ok that makes sense. When I saw swan I figured it was an member id. When I went to cub today I asked the HS kid if they had any  I got "I know we have them I just don't know where they'd be". I said freezers maybe by the other tots he said "what makes you think that" You can't make it up!
    • I think Schwan's is what was meant.   https://www.schwans.com/products/product?id=60297   The operator person will bring them right to your abode.  
    • icefishinnut gets 2nd win with a 301 score.. 2--rl_sd                     298 3--BlackLundProV  293 4--Fishing_Novice   285 5--mnwildman         284 6--Juneau4               282 7--Swiveldigger       275 8--huckfin                 274 9--Rip_Some_Lip     244 ___________________________________________________ SEASON TOTALS 1--Fishing_Novice           5274 2--BlackLundProV           5126 3--huckfin                         5094 4--Juneau4                       5076 5--Rip_Some_Lip              4952 6--Swiveldigger                4876 7--rl_sd                              4825 8--icefishinnut                  4804 9--mnwildman                  4780
    • Box? i don't think I've ever seen them but will be looking in a little while
    • Buy a box of cheesy tots.  Cook.   Use rack over sheet pan on grill or in oven.  😀
    • Cheesy tots sound great! Anyone got a recipe?
    • If you're feeling adventurous some time follow the same process you just explained but instead of using a rib rub try using a generous amount of Montreal Chicken seasoning with yellow mustard as your glue.  Also, try a wing or thigh before using the Famous Dave sauce.   Goof Luck
    • I took wings, thighs and legs and put rib rub on them and let them sit for 4 hours then I smoked them for about 90 minutes this morning. Tonight I put them on the grill to crisp up and slathered with Famous Dave's. I seem to kill chicken on the grill but with the smoker I can regulate better plus all that flavor. Only way I'll do chicken now!
    • The grain belt is a bigger sin.😁
×