New guy; brisket and turkey

field hand

This is my first post. Have had my XL BGE since July and have had generally good results thanks to the great information available on this forum. Thanks to all. I need some advice. On Christmas, I'm cooking a 6# brisket and a 11# turkey with hopes of completing them about the same time, late afternoon. Original plan had been to start the brisket around 3 am at 225*. After the brisket had passed through the plateau, I planned to put the turkey on the grill, have room side by side, and raise the temp to 300-325 until the brisket hits 195-200 and the turkey hits 165* breast/175 thigh. After reading a post about the 5 hr brisket cook method, I decided I needed advice re the original plan and this 5 hr method. The 5 hr plan would allow me to cook the brisket first and then the turkey in about the same time, except the brisket could be resting while the turkey cooks. Appreciate replys on which would be best. Thanks in advance.

Little Steven

field hand,

Glad to see you posting. Thirdeye is the guy that does the high temp briskets. His site is playing with smoke and fire (I think). Google it and the method is there. On my to do list as well.

Steve

field hand

Thanks for your reply.:) I've been to his website, sounds like he had good luck with the 5 hr brisket cook, just wondered what others thought of it.

smoky b

never done it. have done all my briskets low and slow and can never get them done in time!

glc203

With an 18# bird you can cook then sequentially. The bird shouldn't take more than 4 hours and the brisket will easily keep wrapped in a cooler that long.