I'm smoking some chicken thighs for my son's birthday tomorrow, and usually when I do thighs I brine on the day I'm cooking, and put the rub on either just before the smoker or up to a few hours before. I've seen some people say with chicken it's good to get the rub sit on there overnight- for that reason and also just to free up some time tomorrow I was thinking about doing the brine for and hour and then do the rub and leave wrapped overnight this time. I was wondering if the effect of the brine is diminished at all if I do this though, especially since you don't brine parts for that long. Any feedback appreciated- thanks!