Smoking a turkey breast and using the slaughterhouse brine. Need a good rub

kryinggame

Smoking Fanatic

Original poster

Nov 16, 2007

543

30

Charlotte, NC

• Jan 15, 2012

• #1

Hey gang, I have a 7lb turkey brining in the Slaughterhouse recipe. I just realized that I don't have a rub to compliment the brine. I would like one that's not going to heavily overtake the flavors used in the brine.

Would someone recommend a rub that will compliment the Slaughterhouse brine.

Thank you!

 

scooper

Smoking Fanatic

May 20, 2011

389

13

Boca Raton, FL

• Jan 15, 2012

• #2

I have two poultry rubs I use.  One is my own concoction, the other is my lazy day rub. 

My own has no sugar and does very well on Turkey.

Kosher Salt	4 Tblsp
Granulated Onion	4 Tblsp
Granulated Garlic	2 Tblsp plus 2 tsp.
Black Pepper	2 Tblsp
White Pepper	1 Tblsp plus 1 tsp.
Dry Mustard	1 Tblsp plus 1 tsp.
Ground Celery Seed	1 Tblsp plus 1 tsp.
Thyme	1 Tblsp plus 1 tsp.
Ground Bay Leaves	2 tsp
Ceyenne	1 tsp

My lazy day rub is equal parts Kirkland Organic No-Salt Seasoning and Turbinado sugar.  A little salt if you want.

 

kryinggame

Smoking Fanatic

Original poster

Thread starter

Nov 16, 2007

543

30

Charlotte, NC

• Jan 15, 2012

• #3

scooper said:

I have two poultry rubs I use.  One is my own concoction, the other is my lazy day rub. 

My own has no sugar and does very well on Turkey.

Kosher Salt	4 Tblsp
Granulated Onion	4 Tblsp
Granulated Garlic	2 Tblsp plus 2 tsp.
Black Pepper	2 Tblsp
White Pepper	1 Tblsp plus 1 tsp.
Dry Mustard	1 Tblsp plus 1 tsp.
Ground Celery Seed	1 Tblsp plus 1 tsp.
Thyme	1 Tblsp plus 1 tsp.
Ground Bay Leaves	2 tsp
Ceyenne	1 tsp

My lazy day rub is equal parts Kirkland Organic No-Salt Seasoning and Turbinado sugar.  A little salt if you want.

Click to expand...

Hi Scooper, thanks for the advice. While I like your rub, since I'm using the Slaughterhouse brine, which calls for 1/2 cup of Kosher salt, I don't want to add any salt to the rub. But I'm going to keep your rub in my recipe book. Thanks again!

 

tromaron

Meat Mopper

Feb 1, 2011

192

13

Allegany, NY

• Jan 15, 2012

• #4

I've had my best results ever with the competition chicken brine, & just seasoning heavily with salt & pepper.  

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jan 16, 2012

• #5

I use that brine all the time. My favorite rub to add for turkey is as follows:

Melt 1/4 to 1/2 stick of butter (depending on size of bird or breast), mix in 1 Tbsp. of poultry seasoning, rub under and over skin. Then sprinkle and rub a little kosher salt and cracked pepper ontop of skin (salt helps crisp the skin).

You still taste the flavors of the brine, but get a really nice depth with the sage in the poultry seasoning.

 

sprky

Master of the Pit

OTBS Member

Jun 26, 2007

2,932

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Hutchinson Kansas

• Jan 16, 2012

• #6

I have used this

1 Package Zesty Italian Dressing mix

1/4 tsp Ground Cloves

1 tsp Cajun Spice (Louisiana Cajun Seasoning)

1 1/2 tsp Garlic Powder
1 1/2 tsp Celery Seed

1 1/2 tsp Pickling spice

1 Tbsp Dark Brown Sugar

Grind spices and rub, or mix with 1/2-1 stick soft no salt butter and put under skin.

 

SmokinAl

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Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jan 16, 2012

• #7

Montreal chicken seasoning!

 

scooper

Smoking Fanatic

May 20, 2011

389

13

Boca Raton, FL

• Jan 16, 2012

• #8

SmokinAl said:

Montreal chicken seasoning!

Click to expand...

I forgot about that!

And the herb butter under the skin.

Two winners!

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Jan 16, 2012

• #9

Enough salt will come from the brine. Butter under the skin, and then again on top of the skin, cayanne pepper, onion powder, garlic powder, and a little chili powder.  I don't even measure, since I only make enough for that one bird.

Good luck!