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.