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Rub for a boneless turkey breast
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GQuiz
Posts: 701
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
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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 coffeeEqual part: Brown Sugar½ part: Black Pepper½ part: Kosher Salt½ part: Garlic Powder¾ part: Ancho Chili PowderDon'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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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
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My favorite:Olive oil all over. Rub:1/4 cup sugar1 Tbsp Lawry's1 Tbsp garlic salt1 Tbsp celery salt1 Tbsp onion salt2 Tbsp paprika1 Tbsp chili powder1 Tbsp lemon pepper2 tsp pepper1/2 tsp sage1/4 tsp mustard powder1/4 tsp thyme1/4 tsp cayenneOn grill at 225-250 for about three-four hours, depending on size of turkey breast.
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