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Rub for a boneless turkey breast

Grabbed a 3lb. Butterball boneless turkey breast to throw on the Egg tonight. Any suggestions on the rub? I'll have access to a DP dealer this afternoon. I'm fixin' to cook it 350 raised indirect and plan to use mesquite chunks to augment the flavor.. As always, any suggestion would be appreciated.

XL BGE; Schertz TX by way of Stow OH. #egghead4life

Comments

  • MickeyMickey Posts: 16,505

    I like 375/400 "direct" and raised on turkey. Here is the rub I use. Also I like a little cherry and pecan wood for smoke........very little...

    Coffee Rub (turkey, chicken, beef & pork)
    Equal part: Instant Expresso Ground coffee
    Equal part: Brown Sugar
    ½ part: Black Pepper
    ½ part: Kosher Salt
    ½ part: Garlic Powder
    ¾ part: Ancho Chili Powder
    Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

     

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • GQuizGQuiz Posts: 685
    How long on direct? I cook to temp. Looking at a ballpark time. And do you coat with anything before the rub (mustard or olive oil)?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • eggerbbqeggerbbq Posts: 27
    My favorite:

    Olive oil all over. Rub:

    1/4 cup sugar
    1 Tbsp Lawry's
    1 Tbsp garlic salt
    1 Tbsp celery salt
    1 Tbsp onion salt
    2 Tbsp paprika
    1 Tbsp chili powder
    1 Tbsp lemon pepper
    2 tsp pepper
    1/2 tsp sage
    1/4 tsp mustard powder
    1/4 tsp thyme
    1/4 tsp cayenne

    On grill at 225-250 for about three-four hours, depending on size of turkey breast.
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