SMOKED A 21# TURKEY IN 3 1/4 HOURS ON THE LANG

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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
 

hardcookin

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That looks like a great cook for your first Lang turkey Thumbs Up
Nice smoke, point worthy.
 
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tropics

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Al that is fast I like the way the Turkey comes out,when it doesn't have the Thighs an legs on it.Nice job again

Richie

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SmokinAl

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That looks like a great cook for your first Lang turkey
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Nice smoke, point worthy.
 
Al that is fast I like the way the Turkey comes out,when it doesn't have the Thighs an legs on it.Nice job again

Richie

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Looks tasty! Nice smoke Al!
 
Looks awesome! I like how it was parted out, it looks to make it for a smoother even cook.

I will have to try it that way soon.
Thanks a lot fellas!

It is much appreciated!

Al
 

Bearcarver

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That Looks Awesome Al !!
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Had to be Mighty Tasty!!
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Dark meat's my favorite, but save the white breast meat for my Sammies!!!
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Bear
 

chef jimmyj

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I have parted out Turkeys for several years saves a ton of cook time. Lookin' good Sir...JJ
 

chef jimmyj

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Oopps double post...
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SmokinAl

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Beautiful looking bird Al.
Thank you David!

Al
 
That Looks Awesome Al !!
drool.gif
----
points.gif


Had to be Mighty Tasty!!
drool.gif


Dark meat's my favorite, but save the white breast meat for my Sammies!!!
icon14.gif


Bear
Thanks Bear!

You know I'll be making a bunch of sammies!!

Al
 
I have parted out Turkeys for several years saves a ton of cook time. Lookin' good Sir...JJ
Thanks JJ!

I'm for sure going to do it this way from now on.

Al
 
Oopps double post...
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A lot of that happening lately.

Al
Looks tasty,nice plate as well!
Thanks B!

Al
For what a Lang cost, it had better put out some first rate BBQ if the pitmaster even half knows what he is doing.
And you sir definitely know what you're doing.

That looks delicious, very nice.

POINT!
Thanks CR!

Al
 

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