First run with the GOSM 38 WIde --- Need some rub suggestions

Discussion in 'Poultry' started by murraysmokin, Aug 16, 2015.

  1. Well the first run in the GOSM 38 wide turned out awesome.  The only thing that I need to work on it my rub for the outside I did brine the chickens and the Turkey Breast and with the rub it was a bit salty.  Will adjust the salt in the brine next time and am looking for rub suggestions. 



    This Turkey was so good juicy and tender even my kids who are the pickiest eaters of all time said man that is good. :)
     
    Last edited: Aug 16, 2015
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I's hard to say what to use in one's Rub . My suggestion would to read some of the Lables on Rubs in your local supermarket , jot down the Spices you think would please your palate and blend your own concotion . You never know . . .

    Or , maybe buy Jeff's recipe and use that . . . There are a host of Rubs on the market (here on the web) to try and a lot of them are good (Jeff's) ,

    Be experimental and try to develope one You like ...
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Depending on your Brine, you will not need Salt in the Rub. That eliminates most commercial rubs. There are lots to choose and you probably already have most if not all the ingredients in you spice collection. Below is an example of what I use...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but Wild Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
     
    Last edited: Aug 18, 2015
  4. Thanks for the feed back guys much appreciated. I will definitely leave the salt out of the next chicken rub. JJ those both look really interesting thanks again.
     
  5. Using the bubba chix rub on a bone in Turkey breast I'll let you know how it turns out. 2 hrs on the smoke so far.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Just watch the Breast if Temps are above 300°F or you need to crisp the skin...The sugar in the Rub can burn...JJ
     
  7. I have som bb ribs going as well so i am smoking around 250 shouldn't be a problem...thanks for the suggestion
     
  8. Rub was great, turkey turned out great as well


    Felt like i got better smoke & brine using the boneless turkey breast vs. Bone-in
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks nice and perfect color skin. Glad you like the Rub...JJ
     

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