Hey guys, I am doing some turkey legs tomorrow and just got through brining em for six hours in some slaughterhouse brine. I've only brined once before so now I'm curious: if I brine poultry, do I still need to give it a rub and honestly guys, of all those seasonings I put in my brine, the only one I tasted after the fact was salt. Can you guys really taste your seasonings deep down in the meat when you brine? And if so, then why bother rubbing afterwards...why not just put your rub ingredients in the brine and let it get deep down? Thanks!