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Mustard with Dry rub?????? - Page 2

post #21 of 22
Originally Posted by Trigus View Post

I have done chicken and bone-in turkey breast with a East Carolina Mustard Sauce. I did not brine or inject, but did let the Birds swim in the sauce for 12 hours, and then added rub. turkey breast was tender and juicy.


That is my current dilemma right now - Mustard Sauce, on Turkey that is brining, or Apple Butter.

Apple Butter is sweet from Fructose. Fructose begins to caramelize and then burn at 230°F or higher. So unless you smoke that bird at 225°, it will burn. Go with the Mustard Sauce, as long as it is not Salty. Brined birds need no additional salt in toppings or Rubs...JJ

post #22 of 22

Thank you Chef Jimmy. I will be cranking the heat up and smoking at 365.


Yes, I do cut back on salt when making my Rubs or Sauces for Brined Items.  I use 1 tsp of sea salt to 30 oz of my East Carolina Mustard Sauce


This is the Apple Butter I was going to use:


2 tablespoons oil

1 clove garlic, pressed

1/2 small Vidalia onion, finely chopped

1 teaspoon ground cinnamon

3 tablespoons dark brown sugar

1/4 teaspoon kosher salt

2 large Honey crisp apples, peeled, cored and chopped

1/4 cup water

2 sticks unsalted butter, softened


Getting close to time to pull Turkey out of Brine and make some Sauces.

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