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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-30-2012, 05:21 PM
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#1 |
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On the road to being a farker
Join Date: 12-17-12
Location: Edmond, OK
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Brisket + Lake Trout
Planning a cook for New Year's Day. A friend wants us to cook their lake trout and I have a brisket. Any reason these shouldn't be cooked together on the same smoker?
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12-30-2012, 05:33 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Technically, no, but I'm not sure that I would want my brisket to taste like fish or my fish to taste like beef. If you can find a way to arrange things so that they don't drip onto the other then it may work.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-30-2012, 05:59 PM
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#3 |
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is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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I'm curious about the temps your planning for each. This dilemma is part of the reason that I'm building a wsm mini to work along side my wsm 22
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12-30-2012, 06:02 PM
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#4 |
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On the road to being a farker
Join Date: 12-17-12
Location: Edmond, OK
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They would both be cooked on the same shelf...my smoker is a single level barrel smoker with a side firebox. They would be next to each other.
I could set up my Weber charcoal grill for indirect at a low temp with wood chunks/chips to to the trout to keep them seperate. I would basically be hot smoking the trout so I'd do the same temp as the brisket...~250. |
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12-30-2012, 06:02 PM
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#5 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Here's the solution;
Cook your brisket first - then rest in cooler.... easily up to 4 hours. Cook/smoke the trout after the brisket's off the fire. Serve both at the same time. 
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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| Thanks from: ---> |
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12-30-2012, 06:05 PM
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#6 |
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On the road to being a farker
Join Date: 12-17-12
Location: Edmond, OK
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Well, that idea wouldn't work. I want the trout to be done earlier so we can munch on it for lunch.
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12-30-2012, 06:09 PM
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#7 | |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Frankly, I would use the weber for the fish. Lake trout is very fatty and even the fat dripping may be enough to get some fishiness onto the brisket. Plus, you can have the fish and brisket at different temps that way.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-30-2012, 06:10 PM
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#8 |
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On the road to being a farker
Join Date: 12-17-12
Location: Edmond, OK
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I think the Weber is a good idea. Thanks guys!
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12-30-2012, 07:48 PM
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#9 | |
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is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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