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tacologic | | Oct 9, 2013 08:50 AM

To celebrate Thanksgiving and Hannukah being on the same day, I'm going to be making a turbrisket, aka a brisket stuffed in a turkey. I have some ideas of what I want to do, but could use advice on others...

My plan is to brine the bird, bone it, stuff it with brisket and cook it on my cylindrical BBQ/smoker via indirect heat. Last year I did a turducken this way, and it turned out well.

I'm guessing the time it takes to cook a turbrisket will be about the same as a turducken of the same size, seeing as they'll weigh roughly the same and be of the same density. However, I'm worried about the internal temperatures of each... I usually cook my brisket until it gets to 190 and my turkey until it gets to 160. Not sure how to make this play.

I had an idea that it would be good to cook the brisket according to my Bubby's sweet & sour recipe, but didn't know if that would taste right with "traditional" turkey seasoning or if the brisket would dry out if it sits in heat, in the turkey, for 8 hours after being cooked.

Thanks in advance.

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