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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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wvanhoy/midwest Freak; This Sunday I'm test driving another turkey but it's a breast -- if the breast works I may go with 2 on Thanksgiving and skip the whole bird. If the skin color starts to get away from me I'm going to tent it. Also, I'm going to turn the bird end to end 1/2 way through the cook to even out the heat, which I didn't do the last time -- it just didn't occur to me to turn it until it was too late. I had its rearend facing left, which I'll stick with as oppossed to the rear end facing the back of the cooker. Maybe it doesn't matter. Also, I'm going to brine it, which I didn't do the last time. I'll still apply a rub and inject.

My injector is a piece of work!! I purchased it from www.howto bbqright.com and they call it their BDI injector (Best Damm Injector) -- I could do artificial inseminations as a side line with this sucker!!

When you only do a cook once a year it's hard to get good it at. I'm sure glad I'm trying this cook now on my Lang instead of Thanksgiving day -- I only have one shot to get it right.

Don G

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Post Posted: Thu Nov 07, 2013 9:31 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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I just cook on a Lang, simple brine and put it in the cooker, no excuses and nothing needs to be explained

https://scontent-a-ord.xx.fbcdn.n...10201514937737554_752670419_n.jpg
Post Posted: Sun Nov 10, 2013 7:19 am 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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animal,  that's looks beautiful. great job,  I am doing a 8 lb chicken today on my 36. going to start with lump charcoal and add cherry or apple wood.  
can you tell me what temp you cooked on . I was thinking about 250.


                                               thanks vincent
Post Posted: Sun Nov 10, 2013 11:19 am 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

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looks fantastic ! Great job ....
Post Posted: Sun Nov 10, 2013 11:58 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Animal: Nice looking turkey -- I wish mine had come off the cooker looking like that.

I'm cooking another one today, which I just removed from the brine (7:00AM). It has been sitting in brine since 6:00PM last night -- I didn't brine the last one, which I'd have been embarressed to serve. As soon as I lifted the cooker lid I knew I was in trouble. It was dry and just over cooked even though I removed it at 163F internal and cooked it at 295F to 300F. The lack of brine sure would have helped. It isn't the first or last cook that I've messed up.

I am going to inject today because I feel that's the only way to get the fats, herbs, spices and flavors deep into the meat. Brine barely penetrates the surface even if one leaves it in the brine for 24 hours.

Don G

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Post Posted: Sun Nov 10, 2013 2:52 pm 
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choclit1967





Joined: 12 Sep 2011
Posts: 78


Location: Fort Smith, Ark

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I agree with Animal!!!!!!!!!!!!! don't make it harder than wat it is, jst let the Lang work!!!!!!!!!!
Post Posted: Sun Nov 10, 2013 4:51 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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choclit1967: I assume you think, along with animal, that brinning is all that's needed but I wonder if you might also think that maybe, in addition to brinning, that a dry or wet rub plus an injection might enhance the flavor even more - as it does for every piece of meat including a turkey?

Check out what www.amazingribs.com and www.howtobbqright.com think about the subject of brinning, wet rub and injection. The guys that run those sites have forgotten more than I'll ever know about BBQ'ing -- in two life times. In fact, the mate that runs the amazing ribs site thinks brinning is a waste of time because of the lack of penetration and he presents the scientific test proof to back it up. I'm going to brine anyway because I think it helps but I'm not stopping there.

What's so hard about adding a rub and injecting? The Lang will cook anything, including shoe leather, if you prepare it properly but it won't produce a silk purse out of a sow's ear by itself.  Ask anyone who has cooked in competition -- preparation is everything.

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Post Posted: Sun Nov 10, 2013 6:28 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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hey bbq brethren, great bbq chicken ,no brine just salt & pepper . cooked with cherry wood, 2 baked potatoes  & 2 sweet potatoes. great coler  about 250 f  great coler and juicie
Post Posted: Sun Nov 10, 2013 10:53 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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Mr. Piggy: Ok, next time ADD one item to your recipe, which is a brine of Zesty Italian Dressing (Walmart). Compare it against your method and see what you think. "Q'ing" is all about experimentation!!! Chicken is cheap - if you don't like the Zesty go back to what works for you  -- once you try the zesty I don't think you will but who knows.

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Post Posted: Mon Nov 11, 2013 2:21 am 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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[quote="Wood River BBQ Team:2398"]Mr. Piggy: Ok, next time ADD one item to your recipe, which is a brine of Zesty Italian Dressing (Walmart). Compare it against your method and see what you think. "Q'ing" is all about experimentation!!! Chicken is cheap - if you don't like the Zesty go back to what works for you  -- once you try the zesty I don't think you will but who knows.[/quote]


hey don no pun intended I am very new to this bbq stuff  I never brined any poultry. I for the last 35 plus years I thought I was bbqing  till I got my lang, and this forum as helped and guided me ,yea I used only charcoal grills all my life.  never knew what slow & low was. I am  up for the zesty dressing . can you give me any pointers.   tks Vincent

Post Posted: Mon Nov 11, 2013 10:33 am 
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