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Salt Rub or No-Salt Rub after brining?
Okay, I'm new at smoking meat. What I need to know is: If I'm brining my chicken should I use a salt free rub or a rub that includes salt, and if so how much? Any help would sure be appreciated... -
Beginner smoker from Spokane
Just got a Masterbuilt 30" Digital Electric Smoker and the Cold Smoker attachment. I've cold smoked some cheese and some coffee beans so far and plan on doing a variety of meats over the next couple weeks. Really excited about this forum as I wish to learn a lot about smoking techniques...
