After a lot of great advice from everyone, I've decided to try smoking a chicken again this weekend and hopefully avoiding burning the skin. Anyways, this got me thinking about something else. I normally brine my chicken in 1 gallon of water, 1/2 cup of salt and 1/2 cup of sugar. Once it's done in the brine, I rinse it off and then apply my rub. My question for you is should I put 1/2 a cup of my rub in the brine and not put it on the outside of the chicken before it goes on the smoker? Would this give it more flavor and help cut down on the chance of burnt skin?
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6/11/09 at 2:32pm