Smoking turkey rubs, mop, etc

Yield: 1 servings

Measure Ingredient
½ cup Oil
4 ounces Beer
½ teaspoon Cayenne
4 \N Cloves garlic
1 tablespoon Coarse black pepper
1 tablespoon Kosher salt
1 pinch Cayenne
1 tablespoon Oil
2 cups Turkey or chicken broth
1 cup Water
8 ounces Beer
¼ cup Oil




Here's a couple of ideas from "Smoke and Spice" modified for a water smoker.

Paste: (run through food processor) Night before shoot up the turkey with the injection liquid in half dozen places going heaviest in the breast. Massage the paste inside and out working up under the skin as much as possible without tearing. Refrigerate overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and cook for 1¼ to 1 ½ hours per pound at 200 to 220 dregees...breast side down.... rewetting cheese cloth every hour or two with water. After six hours take off the cheese cloth entirely..continue cooking mopping with the mop every hour or two until you hit internal temp of 180. Allow to set 15 min. before carving.

Havent tried this..but Ted Mabie said he used it and it turned out great.

Anybody cooking this on a regular wood burning pit needs to mop at 30 min.


Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@...> on Nov 22, 1998, converted by MM_Buster v2.0l.

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