im in the process of brining with the slaughter house recipe. it looks good so far. and as far as expenses, getting all the stuff wasnt cheap, lol especially the celery seed.it was 3 bucks at wally world, but i once paid almost 6 for a 1oz jar.
Thanks Sound1 for the link.... Just ordered a crap ton of spices and very impressed with their pricing... Thanks mucho, Smokin - KYou want low cost herbs and spices for your rubs try the San Francisco herb company. Just checked the price on your celery seed and was $2.60 a pound. http://www.sfherb.com/store/spices-culinary-herbs,category.asp They have cut my cost of rubs and brine by at least half over buying at the markets.
I'm with you. Injecting the bird is the way to go. I do a 50/50 rub of greek seasoning and tony's. Then I inject it with a lemon/garlic butter. Turns out delicious every time.I always use a rub when i do chicken. I find the chicken comes out better without using a brine. I have been injecting the meat with melted butter and whatever rub I am using. The meat is always juicy and tender.