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Rub

Discussion in 'Poultry' started by smokerlover, Feb 3, 2007.

  1. Feb 3, 2007 #1
    smokerlover

    smokerlover Smoke Blower

    N.W. PA
    I'm about to do my first turkey for the Superbowl. At what temp (of the bird) should I quit adding smoke? Also - should I put a rub on the bird? I soaked it in a brine mix with garlic, soy sauce, pepper flakes, etc. I'm planning on using hickory chunks and I have an electric smoker.

    Thanks in advance.
     
  3. Feb 3, 2007 #2
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    turkeys seem to absorb a lot of smoke. smoke lightly up to 140*. Be sure and keep the smoke light or you can oversmoke it easily IMHO.
     
  4. Feb 4, 2007 #3
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    If you have the choice use apple. It is a lighter wood and a turkey can handle a good apple smoke.
    Be careful with mesquite wood, it can take over and be a bit overpowering
     
  5. Feb 4, 2007 #4
    smokerlover

    smokerlover Smoke Blower

    N.W. PA
    Thanks guys.
    What about a rub? Do you suggest a rub or justcoat the outside with butter or olive oil? One more question - My smoker is an electric bullet type. Should I put the turkey on the top rack or 2nd rack, closer to the heating element?

    Thanks again everyone!
     
  6. Feb 4, 2007 #5
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    I always use a rub on my yardbirds smokerlover. I even try and get some up under the skin the best I can.
     
  7. Feb 4, 2007 #6
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    I don't rub Turkey but I sprinkle it with garlic, onion, cajun spice, salt