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

Discussion in 'Poultry' started by SmokinAl, Nov 12, 2016.

  1. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    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
     
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot guys & thanks for the points!!

    Al
     
  3. ward66

    ward66 Newbie

    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.
     
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    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!
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot John!

    Al
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You won't need to put water in it, but leave it in the smoker as a heat shield.

    Al
     
  7. Bummed

    Bummed Meat Mopper

    Looks mighty fine!

    [​IMG]

    [​IMG]
     
  8. soxfan79

    soxfan79 Fire Starter

    That is some fine looking bird!
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot guys!

    Al
     
  10. stantheman

    stantheman Newbie

    Good stuff. Any chance of getting that stuffing ball recipe? 
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's really just your favorite stuffing & rolled into balls.

    We put some hot Italian sausage in it too.

    Al
     
  12. 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! 
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  14. 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.
     
  15. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  16. Thank you Al for your reply! Have a wonderful Thanksgiving :)
     
  17. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your welcome!

    You have a great thanksgiving too!

    Al
     
  18. uncle eddie

    uncle eddie Master of the Pit OTBS Member SMF Premier Member

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