Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast)

Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast)


Jeff Brubaker Hamler, OH


  • 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


  1. Coat the Turkey, Pork Loin, and Rib Roast with all 3 seasonings.
  2. Add wood chips between cooking cylinder and drip pan (I used apple wood chips).
  3. Place the Rib Roast inside the drip pan.
  4. Place 1 chunk of the Pork Loin on the lower rack and the other chunk on the middle rack.
  5. Place one Turkey Breast on each of the 3 Rib Hangers.
  6. Add charcoal to both the upper and lower charcoal rings. Light and come back in 2 hours.

Additional Comments:

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.) 
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