Let's get grilling

1 Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the smoker to 250°F.
2 In a bowl, mix rub ingredients together with a whisk or with gloved hands.
3 Sprinkle the turkey breast generously on all sides with 2 tablespoons of the rub. Remaining rub can be stored in a sealed container in a cool, dry place for several months. Toss generously on any BBQ, except the whole hog.
4 Place the breast on the grill over indirect heat and cook it for about 90 minutes, or until it gets the right mahogany color and the internal temperature reaches 130°F.
5 Wrap the turkey tightly in foil, flip it over, and place back in the smoker until the internal temperature is 165°F, about 45 to 60 minutes longer.
6 Remove the foil and retain the collected juices. Let the turkey rest for 30 minutes. Slice, then pour the collected juices over the sliced meat.
7 Sam Jones Tip:
Any remaining rub can be stored in a sealed container in a cool, dry place for several months.
Cooking for 8 people


  • whole turkey breast, 4 to 5 pounds, skin removed
    1 cup
  • paprika
    1 cup
  • light brown sugar
    1 cup
  • salt
    ½ cup
  • ground black pepper
    ¼ cup
  • garlic powder
    ¼ cup
  • ground mustard
    ¼ cup
  • chili powder
    ¼ cup
  • onion powder
    1 tablespoon
  • cayenne pepper
    2 tablespoons
Credit: Recipe created by Sam Jones of Sam Jones BBQ on behalf of Kingsford Charcoal

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