SmokinAl
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I work part time as a pool tech. here in the community where I live.
I had a request to smoke a turkey & a ham for the company TG Day lunch.
They want to have everything ready to go at 11:00 AM the day before TG.
I haven't smoked a turkey on the Lang yet & had no idea how long a 21# bird would take.
I had thoughts of staying up half the night to get it cooked.
So yesterday I did a trial run, had some friends over to help eat it up.
I let the turkey air dry in the fridge overnight.
Then I parted it out, took the thighs off & spatchcocked the breast.
I smoked it in a pan with celery, carrots, onions, garlic, & some chicken broth.
So that I new I could repeat the same time, I set the Lang up with my BBQ Guru.
I set it for 270 degrees, and it took exactly 3 hours & 15 minutes to get the breast to 157.
The thighs hit 180 at the same time.
I left it in the pan on the counter with a foil cover until everybody was ready to eat.
I also made some stuffing balls, and smoked them as well.
It was a pretty hectic day & I didn't get a lot of photo's, but here is what I managed to get.
It was a Butterball turkey, so I didn't brine it, but I did inject it with Tony C's roasted garlic & herb marinade.
Then I melted a stick of butter & mixed in about 1/4 cup of my rub.
And brushed it all over the skin.
Into the smoker.
She sat right at 270 the whole time.
3 hours & 15 minutes later, here she is.
Ready to eat with some gravy.
Everybody that was here has had my turkeys before & they all said this was the best one that I have ever made.
I have to agree, it was so tender & juicy, it just melted in your mouth.
I'm really loving this Lang. It just keeps on putting out some fantastic Q!
It just doesn't seem to matter what I smoke in it, it always comes out good!
Thanks for looking folks!
Al
I had a request to smoke a turkey & a ham for the company TG Day lunch.
They want to have everything ready to go at 11:00 AM the day before TG.
I haven't smoked a turkey on the Lang yet & had no idea how long a 21# bird would take.
I had thoughts of staying up half the night to get it cooked.
So yesterday I did a trial run, had some friends over to help eat it up.
I let the turkey air dry in the fridge overnight.
Then I parted it out, took the thighs off & spatchcocked the breast.
I smoked it in a pan with celery, carrots, onions, garlic, & some chicken broth.
So that I new I could repeat the same time, I set the Lang up with my BBQ Guru.
I set it for 270 degrees, and it took exactly 3 hours & 15 minutes to get the breast to 157.
The thighs hit 180 at the same time.
I left it in the pan on the counter with a foil cover until everybody was ready to eat.
I also made some stuffing balls, and smoked them as well.
It was a pretty hectic day & I didn't get a lot of photo's, but here is what I managed to get.
It was a Butterball turkey, so I didn't brine it, but I did inject it with Tony C's roasted garlic & herb marinade.
Then I melted a stick of butter & mixed in about 1/4 cup of my rub.
And brushed it all over the skin.
Into the smoker.
She sat right at 270 the whole time.
3 hours & 15 minutes later, here she is.
Ready to eat with some gravy.
Everybody that was here has had my turkeys before & they all said this was the best one that I have ever made.
I have to agree, it was so tender & juicy, it just melted in your mouth.
I'm really loving this Lang. It just keeps on putting out some fantastic Q!
It just doesn't seem to matter what I smoke in it, it always comes out good!
Thanks for looking folks!
Al