You guys are great. I'll post back how things went.
Looks like I have the engreediance to make yours. I take it its a dry rub. I'll be brining in a basic brine. Then rubbing it on and under the skin.
Would you put some of the rub in the brine?
Any notes on your methods would be great.
I like to keep my brine and rub flavor profiles different.
Here is my brine recipe.
Orange Juice Poultry Brine
This was a brine I used for injecting the breast meat prior to brining. It was a takeoff of Alton Brown's OJ brine. The results were AMAZING! More than once I've heard people say "this is the best chicken I've eaten in my life." The secret is a tiny bit of curing salt.
Brine
1/2 tsp Prague #1 Pink Salt (can use a tsp of Morton TQ, which is easier to find if you don't have Prague powder)
1/2 cup kosher salt
1 Tbs onion powder
1 Tbs garlic powder
1 tsp black pepper
1 cup dark brown sugar or inexpensive maple syrup
1 can frozen orange juice
3 cans water
1/4 cup lemon juice
1/4 cup lime juice
ice as necessary to chill brine thoroughly.
2 quarts water
Directions
1. In a large capacity blender mix all the brine ingredients except the ice and the last quart of water. Blend until well blended and the solids have dissolved. Add some ice to chill thoroughly. The brine should be cold before injecting or brining the turkey/chicken. If you don't want to use a blender, just mix the ingredients in the Dutch Oven, stir over low heat until well blended, then add the ice.
2. Inject the breast. Put the poultry in the brining bag. Seal and brine for 12 to 24 hours in the refrigerator or a cooler packed with ice, ice jugs, or ice and water. Brining for more than 24 hours is not recommended but I've done it up to 48 hours with no adverse effects. This process will produce a tender, juicy final product because the salt in the brine changes the protein structure of the meat.
3. After brining, drain the pan or brining bag really well and discard the brine. Dry the poultry again then prep for smoking.