Smoked Turkey on the Akorn - Page 2

Gnaws on Pigs · 11-18-2012, 09:55 AM

Thanks for the video-I'm gonna try my first on the Akorn this year. I've smoked several on my offset with good results. I always do the melted butter injection too, and it turns out awesome so far.

chicagokp · 11-18-2012, 11:10 AM

Nice job and good instruction! Good videos!

NS Mike D · 11-18-2012, 01:45 PM

+1 I just changed my mind for thursday and will go with the injected butter method. Last year I did a apple/cranberry juice injection with a similar glaze that went over real well. That butter with some sage in the rub!

NS Mike D · 11-19-2012, 09:52 PM

PSA BUMP

folks, there is still time to put aside the brine and go with a seasoned melted butter injection. It just makes too much sense in its simplicity. Please don't start that bird until you have seen this video.

HogFan · 11-19-2012, 10:12 PM

Do you mind sharing your total cook time? And did you ramp up and cook at 425F as planned?

Thanks for the great video!

HogFan · 11-20-2012, 05:46 PM

I have a knack for shutting down threads.......<smile>

Just curious if the temp was taken quickly up to 425F and how long it took to finish the turkey. That's a higher temp than I would have guessed one would use to smoke a turkey.

schlickenmeyer · 11-20-2012, 08:31 PM

Anyone have any butter alternatives? Stepson is allergic to dairy..

NS Mike D · 11-20-2012, 09:20 PM

Quote:

Originally Posted by schlickenmeyer

Anyone have any butter alternatives? Stepson is allergic to dairy..

squeeze parkay?

buccaneer · 11-20-2012, 09:24 PM

Way to go Johnno!

JMSetzler · 11-21-2012, 12:58 AM

Quote:

Originally Posted by HogFan

Do you mind sharing your total cook time? And did you ramp up and cook at 425F as planned?

Thanks for the great video!

3:10 - Yes... ramped up to 425, but that ramp up process took about 45 to 50 minutes so I wouldn't overshoot it...

JMSetzler · 11-21-2012, 12:59 AM

Quote:

Originally Posted by schlickenmeyer

Anyone have any butter alternatives? Stepson is allergic to dairy..

You could use some extra virgin olive oil... If you decide to go that route, heat up some olive oil in a saucepan to about 200 degrees or so. Add the onion and garlic powder and let it cool to season the oil nicely...

Erin · 11-21-2012, 01:41 AM

Quote:

Originally Posted by schlickenmeyer

Anyone have any butter alternatives? Stepson is allergic to dairy..

Garlic infused olive oil with rosemary or sage.

HogFan · 11-21-2012, 09:04 AM

Quote:

Originally Posted by JMSetzler

3:10 - Yes... ramped up to 425, but that ramp up process took about 45 to 50 minutes so I wouldn't overshoot it...

Thanks! I'll likely try this after Thanksgiving......and likely wouldn't have without the video.

Mike Y · 11-24-2012, 02:18 PM

Any comments from those that tried this for Thanksgiving? Taste? Seasoning? Texture?

Thanks, Mike

11-18-2012, 09:55 AM	#16
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Thanks for the video-I'm gonna try my first on the Akorn this year. I've smoked several on my offset with good results. I always do the melted butter injection too, and it turns out awesome so far. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

11-18-2012, 11:10 AM	#17
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Nice job and good instruction! Good videos! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

11-18-2012, 01:45 PM	#18
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	+1 I just changed my mind for thursday and will go with the injected butter method. Last year I did a apple/cranberry juice injection with a similar glaze that went over real well. That butter with some sage in the rub! __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

11-19-2012, 09:52 PM	#19
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	PSA BUMP folks, there is still time to put aside the brine and go with a seasoned melted butter injection. It just makes too much sense in its simplicity. Please don't start that bird until you have seen this video. __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

11-19-2012, 10:12 PM	#20
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	Do you mind sharing your total cook time? And did you ramp up and cook at 425F as planned? Thanks for the great video! __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

11-20-2012, 05:46 PM	#21
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	I have a knack for shutting down threads.......<smile> Just curious if the temp was taken quickly up to 425F and how long it took to finish the turkey. That's a higher temp than I would have guessed one would use to smoke a turkey. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

11-20-2012, 08:31 PM	#22
schlickenmeyer Full Fledged Farker Join Date: 03-19-12 Location: Minneapolis, MN	Anyone have any butter alternatives? Stepson is allergic to dairy.. __________________ Weber 22.5" #2, CGSP w/ SFB, CG Akorn, Smokey Joe #2, Mac's BBQ CSG, Blue Thermapen.

11-20-2012, 09:24 PM	#24
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Way to go Johnno! __________________ Hold my dang beer...

11-24-2012, 02:18 PM	#29
Mike Y Got Wood. Join Date: 07-02-08 Location: Pork Potentate	Any comments from those that tried this for Thanksgiving? Taste? Seasoning? Texture? Thanks, Mike __________________ WSM x 2, Weber 18.5", Weber 22" x 2, Performer, Genesis Gasser