I searched 3 or 4 pages back and couldn't get a clear answer. Before I got into smoking believe it or not I never brined a thing in my life, now I brine all poultry. I used to just rub my turkey with softened butter and a coat of salt and pepper and cook. This year I'm going to be doing two different birds. My traditional way as well as a brined bird. My question is; should I add any salt to the rub I place on the brined turkey? Or will that make it to salty? Thanks for any advice.