I brined them together and smoked them until the internal temperature
hit 185. It was amazing, and so far, no one has died.

Dave Smith wrote:
> Al Fresco wrote:
>
>
>>I plan to smoke a turducken. Before cooking, I want to brine the birds
>>for at least 8 hours in a 16:1 salt solution.
>>
>>Can I put them in the same brine, or will I be asking for a deadly case
>>of cross-contamination?
>
>
> I don't see a major problem. While brining a bird is not a way of
> preserving it, the high salt should inhibit bacteria growth. The birds
> should be kept refrigerated while brining.
>