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For Red Meats
Red meat is classified as any meat that is red in its raw state and does not turn white when cooked. This included beef, ham, venison, buffalo, rabbit, most all mammals and even ducks. Red meat tends to have a stronger flavor, and can tolerate more seasoning than more delicate meats. Some pork, such as ribs, can also be handled as red meat.
Brinkman makes a rub especially for red meats called Smoke N Spice Red Meat Seasoning. Put it on the meat at least one half hour before putting the meat in the barbecue smoker. For strong flavor, put it on two hours before smoking. For a lighter flavor, add it to the water pan of your barbecue smoker and let the flavor infuse into the meat along with the smoke.
Want a more personalized, homemade seasoning or rub? Mix one half to two teaspoons each of chili powder, onion powder, cumin, paprika, granulated garlic, brown sugar, cayenne, dry mustard, lemon zest and perhaps some hickory flavored salt. Do this in a clean, dry bowl and play with the proportions until you get it like you want it.
For White Meats
White meats include poultry, such as turkey and chicken as well as most game birds, like geese. Duck is classified as red meat. Most pork, except ham, is also treated as white meat. Pork chops and tender loins are white when fully cooked.
White meat is more delicate in flavor, and requires a milder seasoning or rub. Brinkman Smoke N Spice for White Meat is especially blended to compliment these meats and poultry. Add the rub at least one half hour before putting it in the barbecue smoker. For an extra mild flavor, add it to the water pan of your Brinkman smoker.
To personalize a seasoning or rub for white meats, try mixing one half to two teaspoons each of paprika, sea salt, onion powder, granulated garlic, ground sage and brown sugar. Season to taste with black pepper. Adjust the proportions until you like the result.
Especially for Poultry, Fowl and Game Birds
Brinkman also makes a special seasoning for poultry. It is called Brinkman's Fried Turkey Rub N Spice, but it is great on much more than turkey. Try it on chicken, duck and other poultry or game birds. It works great in the fryer, but also holds up well in the barbecue smoker.
For a DYI turkey or poultry rub, mix one-quarter cup olive oil, one tablespoon Worcestershire sauce, one tablespoon white wine, one tablespoon balsamic vinegar, four teaspoons each of rosemary, thyme, minced onion and minced garlic. This wet rub works in the fryer as well as a barbecue smoker.
