Slaughterhouse Poultry brine & rub

Discussion in 'Poultry' started by kryinggame, Feb 7, 2014.

  1. kryinggame

    kryinggame Smoking Fanatic

    Hi gang,

    Sunday, I'm going to smoke a few chicken halves.  it's been so long since I've used the Slaughterhouse brine recipe.  Anyway, after bringing, I'm looking for a decent rub.  Since the chickens will be brined, I don't need a strong rub.  I actually may just rub the chicken with either kosher salt (or Tony C's), garlic and pepper.

    But what rubs do ya'll use, after brining.

  2. to each their own according to what they like. my house, my wife uses a generic ***italian  seasong** from a bottle, adds some garlic/onion powder and just a lil  bit of lawrys seasoning salt for her rub.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I like to brush on a mixture of melted garlic butter and EVOO, then dust the bird with lemon pepper, Lawry's seasoned salt, and a little sage (both over and under the skin).

  4. kryinggame

    kryinggame Smoking Fanatic

    Now that there sounds good!

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