Combo Cook - Thoughts?

[JSchlegelmilch]

Hey all,
I am cooking up a bone-in Turkey Breast on Sunday. I also have a handful of short ribs in the freezer that I thought I would cook up for leftovers/lunches during the week. My thought is to cook the short ribs 225-250 for 3-4 hours or so, then foil them and crank the temp to 325-350 to finish them with the Turkey. Any thoughts on this or alternate strategies? May do them both low and slow?

Thanks,
-Jeff

 

[Dave Alvarado]

Bone-in turkey breast does great with low & slow. I keep several in my freezer and smoke one whenever I run out. Love that stuff for sandwiches.

Just toss the turkey in with the ribs, they'll get done around the same time.

Quick tip, I like to do a light "dry brine" with my turkey. Give it a sprinkle of kosher salt all over and leave it in a dish or something overnight. It does a great job of flavoring the turkey and keeping it moist. Then anything between 225 and 275 works just fine for the cook.