Instructions / Assembly

23
WARNING: USING THE COOKER INDOORS CAN CAUSE CARBON MONOXIDE POISONING!
DO NOT LIGHT COOKER NEAR ANY FLAMMABLE OBJECT!
meats in pre-warmed crock pots, sealed them with tin foil and let set for an
hour on warm before carving.)
Jeff Brubaker
Hamler, OH
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Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast)
Three 2 lb Turkey Breasts
One 5 lb Pork Loin (cut into 2 chunks)
One 8 lb Rib Roast (not completely thawed)
Lawry’s Seasoned Salt
Garlic Salt
Tony Chachere’s Cajun Seasoning
CoattheTurkey,PorkLoin,andRibRoastwithall3seasonings.Addwood
chips between cooking cylinder and drip pan (I used apple wood chips). Place
theRibRoastinsidethedrippan.Place1chunkofthePorkLoinonthelower
rackandtheotherchunkonthemiddlerack.PlaceoneTurkeyBreaston
eachofthe3RibHangers.Addcharcoaltoboththeupperandlowercharcoal
rings.Lightandcomebackin2hours.Checkbothmeatsfordonenesswith
thermometer.
(I used a remote thermometer in the Rib Roast and fed it through one of the
screw holes for the rib hanger receptacles. I placed the remote thermometer
intheRibRoast.Theinternaltemperaturewas27degrees.(Ihadplaced
the Rib Roast in the refrigerator 2 days before to thaw but it was still frozen
when I removed it. Worked out in the end) It took 1 hour for the temperature
to go up one degree. From there on it shot up pretty quick, around a degree a
minuteattimes.IremovedtheTurkeyBreastsandPorkLoinat2hours.The
temperatureofthePorkLoinwas125degrees.IremovedthePorkLoin40
minuteslateratatemperatureof145degrees.Iputallthreetypesofmeatsin
pre-warmed crock pots and sealed with tin foil. I let them all set for an hour on
warm before carving.)
Jeff Brubaker
Hamler, OH