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okie smoker
12-30-2012, 05:21 PM
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?

Ron_L
12-30-2012, 05:33 PM
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.

Freddy j
12-30-2012, 05:59 PM
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

okie smoker
12-30-2012, 06:02 PM
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.

BBQ Bandit
12-30-2012, 06:02 PM
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. :thumb:

okie smoker
12-30-2012, 06:05 PM
Well, that idea wouldn't work. I want the trout to be done earlier so we can munch on it for lunch.

Ron_L
12-30-2012, 06:09 PM
Well, that idea wouldn't work. I want the trout to be done earlier so we can munch on it for lunch.

Picky picky picky :D

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.

okie smoker
12-30-2012, 06:10 PM
I think the Weber is a good idea. Thanks guys!

Freddy j
12-30-2012, 07:48 PM
Plus, you can have the fish and brisket at different temps that way.

That's what I was thinking