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.
This sounds rife with problems to me.
Your Brisket will be tough or your Turkey will be overcooked.
If you can solve that problem then you have the clash of Flavors to deal with.
I'm at a loss to help you, but am fascinated in a watching-a-car-wreck kind of way!
I'm really curious about anybody else's experience with preparing this particularly interesting combination of proteins.
I saw this thread right off the bat and thought ok don't say anything because it's probably just me and I'm missing something. Now I see it's not just me:-) Talk about a really strange combo..
Frying a regular turkey is relatively easy as it cooks inside and out. Me thinks frying a bird stuffed with brisket will have either
1. a nicely done bird and a raw, tough brisket,
2. an overdone bird and a cooked, tough brisket.
Howsabout slitting the brisket, stuff with seasoned, ground turkey, sew it up and BBQ the whole shebang. Not quite turbrisket, but maybe bristurkey...