I am very excited to now offer many recipes using my rubs. Years of trial and error has resulted in these delicious recipes. My all purpose blends pair perfectly with any protein as well as vegetables in the kitchen or the Backyard BBQ.
Ryne Pearson has showcased my rubs on his YouTube channel 
It’s turkey season and time to smoke the best turkey you have ever cooked. This cook will be the star of the show but does take time to prep so plan way ahead of time. Note the best size turkey to buy is between 12-14 lbs. Anything bigger will take longer to smoke and tends to dry out the white meat. Also, remember to buy the turkey at least one week ahead of time to make sure it’s thawed and ready to prepare 3 days before the big day.
DAY 1: Wet brine at least 24 hours in The Briner Bucket (or in a large food grade bag and or large container) with 1 bottle of our rub (1 bottle of rub to 3 or more gallons of water). Alternatively you can simply use water and salt (you can substitute with your favorite brine) but we are trying to induce big flavor. No need to heat up the brine when it’s just salt. If you do heat up your brine just make sure the water is chilled to 40° or colder before putting the turkey in to avoid growing bacteria. Also, remember to remove any parts like the neck and giblets from the cavity. Note, you can save these extra items for turkey soup stock and smoke them with the bird.
DAY 2: Remove from brine and dry off by patting the bird with paper napkins. Next inject the bird with 1 bottle of our rub and butter mixture. Injecting the bird will help infuse lots of flavor. You can skip this step if you don’t want it to be as flavorful. Next, put the bird on a dry rack for another 24hr and make sure to fully pat dry. This will aid in giving you the best possible golden brown crispy skin. The drying rack is key to getting the bird as dry as possible around the entire surface. Don’t worry, the meat will not dry out and will be super juicy.
VIDEO: Malcom Reed’s How-To Smoke a Turkey
DAY 3: Remove the bird from the fridge and coat the skin generously with Avocado Oil. The oil will help the skin to brown evenly. Then liberally coat with a bottle of your favorite BYBBQ rub. Put the bird back in the fridge and fire up your favorite smoker. Note a charcoal cook will induce more smoke flavor but be carful as poultry tends to easily soak up lots of smoke so make sure you are running a good clean fire. Typically fill your basket medium full with your favorite coal and get the fire burning evenly and then crank down the vents to get the temperature to run constantly at 300-325 for more than 20-30 minutes.
AMAZON: Food Safety
Base your turkey with butter about every hour or as needed. The butter will help to give the skin the golden brown color and maximum potential for crispiness. If the skin starts to get too dark simply lay some tin foil loosely over the top. Once the breast reaches 160° remove and rest on counter for at least 1 hr. Note the USDA suggestion for safe to eat poultry is 165 but note the temp will carry over to 165 or higher as it sits on the counter resting. Some chefs like Gordon Ramsey suggest letting the bird rest on the counter for as long as it was cooked. This is a good rule of thumb but 1hr should be sufficient and do not cover with tin foil as it will make the skin soft. Carve and enjoy.
