The damn thing looked beautiful when I pulled it out of the smoker 4/5 hours later. But the damn thing is SALTY!!!! I used Oak to smoke and I brined it for a day in the Brine Solution I found on this site. I cannot remember the name but it seemed pretty popular here. Then I put on the same rub I used for my wings(Montreal Style). Again it looks perfect but man is it salty. Am I supposed to wash off the brine before adding my rub and then smoking, becuase I did not. Maybe I messed up the ratio of water to brine ingredients. The taste is still good but salty :)
I can probably slvage it by putting it in a chicken slad with no other high sodium ingredients. :) OR maybe it will mellow out after a day.