This thread is really to start a discussion of the benefits, if any, of using a rub when smoking a turkey.
While I normally use my Bradley for smoking beef, pork and Salmon, I have done a couple of turkeys over the years so my wife wanted me to smoke a couple of turkeys for Thanksgiving. I decided to use Jan’s Rub http://forum.bradleysmoker.com/index.php?topic=36695.0
on one and Slowpoke’s http://forum.bradleysmoker.com/index.php?topic=37233.0
on the other. While both turkeys turned out great, neither of them had as much rub flavor as I expected so it got me to thinking – and that is dangerous.
As thick as turkey skin is I am wondering how much of the rub flavor gets down to the meat even when the turkey is coated inside and out. Would using a spiced brine or injection be better? Do most of you Turkey Experts normally use a rub?
So here is what I did. Bradley 6 rack digital modified with an 1100W fined heating element (details of my mod are here http://forum.bradleysmoker.com/index.php?topic=31078.msg413226#msg4132
), Auber PID, Apple smoke. 2 X 14# Butterball turkeys, thawed, blotted dry, rub applied (20 hours), Bradley pre-heated to 250F, OAT 20F to 25F, turkeys on racks 3 and 5, switched racks at 2 hrs, cabinet temperature was 195F to 219F during the 4 hr smoke. Removed turkeys after 4 hrs, internal breast temp was 146F, moved inside to an oven pre-heated to 350F. Finished cooking uncovered in the oven for 1 hr 23 Min, breast temp was 160F, removed, tented for 15 min and carved -both were tender and juicy.
So here is the question – To Rub or not to Rub? Is it really worth the time and effort to use a Rub?