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

GaryHibbert

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I really like the idea of parting out the bird like that.  Sure would make it a lot easier to cook and then to carve.  That's a lot of bird in a pretty short time period.

POINTS

Gary
 

SmokinAl

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Beautiful bird, Al. If this isn't worth a point, nothing is.

Disco
 
I really like the idea of parting out the bird like that.  Sure would make it a lot easier to cook and then to carve.  That's a lot of bird in a pretty short time period.

POINTS

Gary
Thanks a lot guys & thanks for the points!!

Al
 

ward66

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Ok thanks one more thing if I smoke it in a pan like you did with chicken broth, I should not need my water pan. I am using a brinkman elec smoker.
 

redheelerdog

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I missed this one Al. Your turkey looks really good, you sure are getting allot of good use from the Lang.

Great job and keep up the good work!  Point!
 

SmokinAl

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I missed this one Al. Your turkey looks really good, you sure are getting allot of good use from the Lang.

Great job and keep up the good work!  Point!
Thanks a lot John!

Al
 

SmokinAl

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Ok thanks one more thing if I smoke it in a pan like you did with chicken broth, I should not need my water pan. I am using a brinkman elec smoker.
You won't need to put water in it, but leave it in the smoker as a heat shield.

Al
 

SmokinAl

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Good stuff. Any chance of getting that stuffing ball recipe? 
It's really just your favorite stuffing & rolled into balls.

We put some hot Italian sausage in it too.

Al
 

luckyblueeye

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Wow, I'm so impressed! Can I ask some newbie questions? I just joined 5 min ago :) I asked a question about collecting drippings for gravy and now I see that you smoked yours in a tray! I don't know what a Lang is, is that how it works? Or is this the way to go if you want to collect the drippings for gravy? Also, does anyone use a cheese cloth to prevent very dark coloring? I read somewhere (I have read a gazillion posts today) that a chef said that a cheese cloth covered in butter and oil keeps the bird juicy and needs to be taken off half way through the smoking. I have roasted 15+ turkeys but never smoked one. Super, duper excited! 
 

SmokinAl

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Wow, I'm so impressed! Can I ask some newbie questions? I just joined 5 min ago :) I asked a question about collecting drippings for gravy and now I see that you smoked yours in a tray! I don't know what a Lang is, is that how it works? Or is this the way to go if you want to collect the drippings for gravy? Also, does anyone use a cheese cloth to prevent very dark coloring? I read somewhere (I have read a gazillion posts today) that a chef said that a cheese cloth covered in butter and oil keeps the bird juicy and needs to be taken off half way through the smoking. I have roasted 15+ turkeys but never smoked one. Super, duper excited! 
I prefer to smoke chickens & turkeys in a pan.

I think you get a juicier bird that way.

However most guys put the bird on the grate with a pan on the grate below it to catch the juices.

A Lang is just the name of a company that builds offset smokers.

I personally have never used cheesecloth & can't comment on whether it works or not.

Good luck with your turkey!

Al
 

hoosiersmoker

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Have you tried this method with a spatchcocked turkey instead of parting it out? This year I will attempt my first smoked turkey breast in my new Pit Boss pellet grill (Couldn't afford a Treager :)). so far ribs, brisket, chicken have all turned out really well I don't expect this breast to be an issue but I like the pan idea, never tried that one. That bird looks phenomenal! Can almost smell it from here.
 

SmokinAl

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Have you tried this method with a spatchcocked turkey instead of parting it out? This year I will attempt my first smoked turkey breast in my new Pit Boss pellet grill (Couldn't afford a Treager :)). so far ribs, brisket, chicken have all turned out really well I don't expect this breast to be an issue but I like the pan idea, never tried that one. That bird looks phenomenal! Can almost smell it from here.
That's the way I used to do them, spatchcocked in a pan.

I just started parting them out & I like it better this way, because I always had a problem getting the thighs & breast done exactly at the same time.

Now if one gets done early I just pull it out.

I pull the breast at 157 & the thighs at 175-180.

My experience has been that if I go above 157 the breast starts to dry out.

And if I don't go to at least 175 the thighs are tough.

After a half hour rest the carry over cooking will get the breast to 165.

Here's a chicken I did a couple of months ago.


Hope this helps!

Al
 

uncle eddie

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Old post - but still on point.
Thanks for posting this Al.
Points!
 

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