Brine then rub?

Discussion in 'Sauces, Rubs & Marinades' started by oakporker, Sep 3, 2011.

  1. oakporker

    oakporker Newbie

    Im going to smoke a few chickens tomorrow and I was hoping for some tips on a rub. Also, I've brined chickens before but never brined then rubbed. I was wondering if this could cause the bird to get to salty? Brine for a a couple hours then rub and let sit over night?

    Thanks in advance,
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    A standard rub after a brine would likely make for a saltier product than I would like.  You could make your own custom rub with little or no salt.  On chickens/turkeys I keep things simple: melted butter with lemon juice, salt, pepper, a little heat (if I'm in the mood).  You could just eliminate the salt on the brined birds.  Keep us posted...[​IMG]
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It would really depend on the amount of salt in the rub. If your using a fairly low salt content in your brine you should be fine. If the brine has a big amount of salt in it I would do as James and either make a rub with little to no salt or just season with salt, pepper, and some garlic maybe a little Rosemary
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It seems like I always decide on the spur of the moment to smoke a chicken, so I haven't planned ahead enough to brine it.

    So lately I've been just injecting with chicken broth, melted butter, and Montreal Chicken Seasoning, and skipping the brine.

    Rub with some EVOO & dust with Montreal Chicken Seasoning.

    Then smoke as beer can chicken with the injection liquid in the beer can.
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    For brining a whole bird, 24 hours will give much more noticable results (I've gone 24-48). Go long on the brine as it needs time for osmosis to occur.

    Rinse and apply dry rub a few minutes before smoking. I use no-salt or low-salt (less than 5 percent) rub, depending on brine salt content. No-salt @ 1 cup/gal and above.

    A 10 percent sugar ratio rub will help in browning in the 225 to 275 temp range, and will adhere to the skin fairly well.

    Last edited: Sep 4, 2011

Share This Page