Turkey on my Pit Barrel Cooker - spotty rub?

[nyc smoke]

Glad too see a lotta pre-Thanksgiving "practice turkeys" here, and I'm at it too. Did a 15 lb bird on my PBC (which I absolutely LOVE) and it tasted great, moist, just the right amount of smoke, but the rub didn't seem to stay on in a uniform way. Left the bare bird uncovered in fridge overnight to help get a crispy skin (which it was), then used a little bit of canola oil spray and an even coating of rub (salt, garlic powder, smoked paprika). Here's the result, any ideas about why the rub is spotty are much appreciated.

IMG_3974.JPG

• nyc smoke
• Nov 12, 2016

 

[SmokinAl]

With the skin dried out, the canola oil wasn't enough to get the rub to stick.

On my last turkey I melted a stick of butter & mixed the rub in the butter then brushed it on.

It stayed on quite well.

Al

 

[bdskelly]

Al gave good advice.  I also will baste the bird a few more times during the smoke.  B

http://www.smokingmeatforums.com/t/171145/bds-pre-holiday-smoked-turkey-a-foamheart-request