Best BBQ rubs and seasonings and Cindy Lou’s veggie delight recipes: Pecan wood is best for this turkey but almost any fruit wood or a mix of pecan and fruit wood such as apple or cherry, would be great. Let the turkey smoke for about 2 hours without touching it. At the 2-hour mark, begin mopping the bird with the Maple Barbecue Mop Sauce hourly (see recipe below). Cooking time will vary depending on the size of the bird and the temperature of the smoker. For a 25 pound turkey, smoking time will take approximately 5 to 6 hours. For a 15 pounder, the cooking time is about 3 hours. Monitor the thickest part of the turkey breast but also check the turkey legs before bringing the turkey in the house. It is recommended that you use a good digital probe meat thermometer, checking the temperature every hour once you start mopping the bird. Turkey breast, which is white meat, cooks a little differently than the darker meat found in the legs and wings. It is important to find the happy medium between getting the two meats perfectly done. We usually go with the breast temperature and as long as both the white and dark meats are at least 165°F. At this point, the turkey is done. Remember, the temperature is going to increase some after it is pulled off the smoker. We recommend a finish temperature of 165°F simply because we believe that’s the optimum temperature based on our experience.
Injection Sauce Directions: Take one cube of butter and melt it in a sauce pan on medium heat, careful not to over heat the butter and burn it. Smash 4 large cloves of garlic and add them to the melted butter and let the garlic infuse into the butter for at least 5 minutes, the longer the better. You can also add seasonings to the butter such as the dry rub you are using on the outside of the tri-tip. Once the butter is infused with the garlic, either strain or remove the garlic from the butter. The butter is now ready to be injected into the tri-tip. You will want to let the butter cool a bit but not too much or the butter will thicken and you won’t be able to inject it into the meat. This is a relatively simple injection sauce. Be creative and add your own seasonings.
We bring you delicious rubs & BBQ sauces that will have you and everyone you grill for coming back for more! Stick with our great tasting rubs, or taste one of our specialty sauces the next time you grill steak, chicken, pork, fish or vegetables. Indulge your passion for the grill with Rubs and More’s collection of rubs, sauces, seasonings, BBQ recipes, tips, techniques, and much more. Plus, for finger-licking good meats and veggies, Rubs and More features Cindy Lou’s Dry Rubs – an absolute necessity as you reach for grilling glory! Read additional info on Best BBQ Rubs and Seasonings for Grilling.
Brisket Directions: Rinse the brisket with cold water then pat it dry with paper towels. Pour a small amount olive oil over the brisket and gently spread it around. Using a fair amount of Cindy Lou’s Black Label, massage it into the brisket. Repeat this until the whole brisket is generously seasoned. Cover or wrap for 2 – 4 hours (overnight is best). Never let meat stay at room temperature for more than 1 hour. When ready to cook, place drip pan under the grill rack. Fill drip pan with 1 part Beer to 1 part apple juice. Heat grill to 225° putting the room temperature brisket on the grill. In a medium skillet place cube of butter and 2 tablespoons of Cindy Lou’s Black Label, when melted add the onions and “sweat” them until soft and translucent. Take the onions out and set aside. Add to the butter mixture, one bottle BBQ sauce, ¼ cup apple juice and one cup of Beef Stock. Mix well.
ubs and More brings you delicious Rubs & BBQ sauces that will have you coming back for more. Stick with our great tasting rubs or taste one of our specialty sauces. Mouthwatering recipes using our rubs and sauces! This will get the juices going. Try some of these fun and delicious recipes that will make you the mega-grill-master. Indulge Your Tastebuds with Cindy Lou’s! Okay, this is where the fun begins. Order lots and order often because your friends and family will demand it when you grill. See additional info at BBQ Rubs and Seasonings.