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

Discussion in 'Electric Smokers' started by kryinggame, Jan 15, 2012.

  1. kryinggame

    kryinggame Smoking Fanatic

    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!
     
  2. scooper

    scooper Smoking Fanatic

    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 Salt4 Tblsp
    Granulated Onion4 Tblsp
    Granulated Garlic2 Tblsp plus 2 tsp.
    Black Pepper2 Tblsp
    White Pepper1 Tblsp plus 1 tsp.
    Dry Mustard1 Tblsp plus 1 tsp.
    Ground Celery Seed1 Tblsp plus 1 tsp.
    Thyme1 Tblsp plus 1 tsp.
    Ground Bay Leaves2 tsp
    Ceyenne1 tsp

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

    kryinggame Smoking Fanatic

    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!
     
  4. tromaron

    tromaron Meat Mopper

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

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
     
  6. sprky

    sprky Master of the Pit OTBS Member

    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.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Montreal chicken seasoning!
     
  8. scooper

    scooper Smoking Fanatic

    I forgot about that!

    And the herb butter under the skin.

    Two winners!
     
  9. frosty

    frosty Master of the Pit

    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!
     

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