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Slaughterhouse Poultry brine & rub

post #1 of 4
Thread Starter 

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.

 

Thanks!

 

 

post #2 of 4

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.

post #3 of 4

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).

 

Red

post #4 of 4
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

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).

 

Red

 

Now that there sounds good!

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