The City Magazine Since 1975

Martin’s Bar-B-Que Joint Smoked Turkey

November 2023
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1 12-15 lb. whole turkey
1 oz. Big Hoss Rub (recipe follows, or purchase online or in-store)

For the Big Hoss Rub:

(Yields 5 cups, save the rest for other smoked meats.)
1½ cups packed light brown sugar 
1 cup kosher salt, Diamond Crystal preferred
1 cup garlic salt
1/2 cup granulated sugar 
1/2 cup sweet paprika
3 Tbs. lemon pepper
2 Tbs. chile powder, Santa Cruz brand, made from Hatch chiles, preferred
1 Tbs. plus 1 tsp. mustard powder
1 Tbs. freshly ground black pepper
1 Tbs. cayenne pepper
1 tsp. ground ginger
1/2 tsp. ground cinnamon 


In a medium bowl, whisk together all the rub ingredients. Store in an airtight container in a cool, dry place for up to one month.

For the turkey:
Thaw turkey, if necessary, and remove giblets. 

Coat the turkey evenly with one ounce of the rub, making sure to not overpack. Smoke at 250°F for four to six hours, until the turkey hits 165°F.

Note: Check the temperature at about three to three and half hours to see how much longer is needed.