Any rub recommendations for a smoked turkey

[k walsh]

Hi
What recommendations can folks make for a rub for an apple brined smoked turkey.
Thanks
Ken

 

[Joan]

K, did you read the thread by Chris, that I bumped up for you?

 

[Chris Allingham]

When I do this apple brined turkey, I don't even bother with rub. It turns out great!

Apple-Brined Whole Turkey

Here's a recipe for apple-brined turkey that is great cooked on the WSM. 1 12-14 lb turkey 2 quarts apple juice 1 lb brown sugar 1 cup kosher salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, sliced thin 15 whole cloves 6 bay leaves 6 large garlic cloves, peeled and crushed...

tvwbb.com

 

[Joan]

Chris, that is why I kept bumping up your thread for him to read.

 

[Dwain Pannell]

I like Cajun Shake.

 

[Mark Silver]

When I do this apple brined turkey, I don't even bother with rub. It turns out great!

Apple-Brined Whole Turkey

Here's a recipe for apple-brined turkey that is great cooked on the WSM. 1 12-14 lb turkey 2 quarts apple juice 1 lb brown sugar 1 cup kosher salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, sliced thin 15 whole cloves 6 bay leaves 6 large garlic cloves, peeled and crushed...

tvwbb.com

Same with me and I always brine and smoke my turkey this way. No rub needed.

 

[Mike - LA]

I like Cajun Shake.

Dwain if you’re still finding Cajun Shake I need to know from where?

 

[Dwain Pannell]

I did have trouble finding it last time I looked. I had to settle for Tony Chachere’s.

 

[Brian Thomas]

When I do this apple brined turkey, I don't even bother with rub. It turns out great!

Apple-Brined Whole Turkey

Here's a recipe for apple-brined turkey that is great cooked on the WSM. 1 12-14 lb turkey 2 quarts apple juice 1 lb brown sugar 1 cup kosher salt 3 quarts water 3 oranges, quartered 4 ounces fresh ginger, sliced thin 15 whole cloves 6 bay leaves 6 large garlic cloves, peeled and crushed...

tvwbb.com

I've never used a rub with this recipe either. No need to.

 

[BrianCal]

Not sure you need to buy one, pretty simple to make yourself. Here’s what I did:

Dry brine overnight with a coating of fine sea salt

Rub:
1/8 cup fine sea salt
1/8 cup coarse ground black pepper
1 TBSP Onion powder
1 TBSP Garlic powder
1 TBSP Italian seasoning

Rub a light coating of the rub under the skin. Brush skin with melted beef tallow or butter, then a light sprinkle of the rub on the skin. Smoke with Apple wood. Pulled at 185, wrapped in foil and into the cooler for ~3 hours

 

[Mike - LA]

I did have trouble finding it last time I looked. I had to settle for Tony Chachere’s.

When Cajun Injector sold to Zatarains they dropped CS as it was an overlap of a product of theirs is my understanding ☹️