It's always a good time for BBQ pron even if it's turkey for Thanksgiving Day!
I picked up an Akorn smoker at an incredible and ridiculous price to replace my beloved keg that was lost to an unfortunate accident. I got a great deal on it.
Anyway, here are three turkey breasts I barbecued on it today. One is for a friend, one is to be split between two of my kids and the other is for me to make smoked turkey sammies!
I have to say, I am very impressed by the Akorn. It's the first smoker I have ever bought that didn't need 1 single modification before it worked flawlessly. It's the best bang for the buck I have ever spent on a smoker and that includes my beloved Jambo as it required a couple of small mods. Seriously, the Akorn is one fine smoker/grill for the money.
Back to the turkey.
I dry brined the turkey breasts overnight using a Cajun style seasoning I mixed up. I put the Cajun seasoning under the skin and just put salt and pepper on the skin. I let them sit in the fridge over night. Before going on the smoker, I patted the skin dry with paper towels, touched up the salt and pepper, gave them a good spray with veggie oil and put them in the smoker at 300F with hickory chunks for smoke.
After about 2 hours, they reached a minimum temp of 165F internal before I removed them from the smoker and let them rest for two hours.
I cooked two first, then cooked the third one after I finished the first two.
Here is an in progress of the first two -
Here is the finished 3rd turkey breast
Here is the new smoker just after assembly -
I picked up an Akorn smoker at an incredible and ridiculous price to replace my beloved keg that was lost to an unfortunate accident. I got a great deal on it.
Anyway, here are three turkey breasts I barbecued on it today. One is for a friend, one is to be split between two of my kids and the other is for me to make smoked turkey sammies!
I have to say, I am very impressed by the Akorn. It's the first smoker I have ever bought that didn't need 1 single modification before it worked flawlessly. It's the best bang for the buck I have ever spent on a smoker and that includes my beloved Jambo as it required a couple of small mods. Seriously, the Akorn is one fine smoker/grill for the money.
Back to the turkey.
I dry brined the turkey breasts overnight using a Cajun style seasoning I mixed up. I put the Cajun seasoning under the skin and just put salt and pepper on the skin. I let them sit in the fridge over night. Before going on the smoker, I patted the skin dry with paper towels, touched up the salt and pepper, gave them a good spray with veggie oil and put them in the smoker at 300F with hickory chunks for smoke.
After about 2 hours, they reached a minimum temp of 165F internal before I removed them from the smoker and let them rest for two hours.
I cooked two first, then cooked the third one after I finished the first two.
Here is an in progress of the first two -
Here is the finished 3rd turkey breast
Here is the new smoker just after assembly -