I have been reading about brine and chicken to keep it moist when smoking. What I am wondering is can one put in their rub into the brine so the chicken will soak up the flavor or just brine the chicken and then after the brine, put your rub on the chicken. I have a good rub but I am thinking of trying to brine my chicken next time. So just looking for your all input on brine and rubs.
You can put pretty much any flavorings you'd like in the brine. If you have a rub that you like, you could certainly add some. However, if you brine with your rub in and don't add anything else, it would be a much more subtle flavoring than you're used to with the rub.
I like vegetarians. Some of my favorite foods are vegetarians.
Going to try to atemp the chicken this weekend. I think that i am going to try with the rub in the brine and after the brine. I think that i am going to cut out or cut back the salt thats in the rub since i have heard that the brine gives the chicken enough salt. Dont need a salty chicken. Thanks so much, Man am i glad that i found this website. Just think that i have been without this site and smoking for almost 3 years