Poultry and Pork

[Brian Johnson]

My wife likes it when I smoke up a hunk of meat that she can then use throughout the week (or weeks) to make various dinners. So far I've kept my cooks to one meat category at a time (i.e poultry, pork, or beef), except that one time I did ribs and shredded bbq beef... but that doesn't count because the instructions call for the beef to be cooked in a foil pan.... and smoking beans under something else doesn't count either.... Maybe I'll just ask my question before I contradict myself again.

I'm wanting to smoke another turkey breast, made for some good sandwiches last time, but also want to do some pork this weekend. Last time I did turkey (and chickens) I ran my WSM w/a dry, foiled water pan and all vents wide open with an ideal temp of 325-350 F. Whenever I do pork I try to keep down around 225 F but lower than 250 F and use a full water pan.

I'm not really sure I like the idea of doing one meat first then changing my water pan approach for the other meat, but am not sure what temp to shoot for. So my question is simple, how would you accomplish such a cook?


a) Cook low & slow and throw away the turkey skin
b) Cook at a higher temp because the shoulder is a very forgiving cut
c) Suck it up and cook one meat then the other meat
d) Something I haven't considered yet

Thanks!

Also, buying another WSM is not an option.... at least not yet!

 

[Bob Sample]

Do it all at 325. You may have a bit more unrendered fat to seperate from the meat when you pull the pork but otherwise you won't notice a difference.