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Preferred Dry Rub for Smoked Turkey
Posted on 12/19/11 at 1:04 pm
Posted on 12/19/11 at 1:04 pm
I bought myself a propane smoker for an early Christmas present. I smoked a pork shoulder yesterday for practice. After some online research, I slathered on yellow mustard, then worked in my dry rub. I was shocked that it tasted so good, 'cause it took a few hours to figure out how to keep the heat down to 225.
The dry rub I used had brown sugar in it. Is the sugar necessary to make a good bark on a turkey? My sister is diabetic so I'm looking for a different option.
The dry rub I used had brown sugar in it. Is the sugar necessary to make a good bark on a turkey? My sister is diabetic so I'm looking for a different option.
1
Posted on 12/19/11 at 1:51 pm to BreadPudding
No need for sugar in a dry rub.
Paprika (smoked if you can find it), ground mustard, chili powder, onion powder, garlic powder.
Very basic, but it will get you there.
Paprika (smoked if you can find it), ground mustard, chili powder, onion powder, garlic powder.
Very basic, but it will get you there.
Posted on 12/19/11 at 6:59 pm to BayouBlitz
I use equal parts of poultry seasoning and Tony's. Keep it simple with poultry and you can't go wrong.
Posted on 12/19/11 at 9:58 pm to BayouBlitz
quote:
No need for sugar in a dry rub.
For Pork Shoulders, brisket and ribs, I would have to disagree. Certainly not on a turkey.
I smoke 3-4 turkeys a year and I would agree with Bayou on the run to use
quote:
Paprika (smoked if you can find it), ground mustard, chili powder, onion powder, garlic powder.
I would of course add some black and white pepper though. If you brined the turkey, and you should have, skip the salt in the rub, otherwise throw in some salt as well.
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