Slaughterhouse Poultry brine & rub

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Smoking Fanatic
Original poster
Nov 16, 2007
Charlotte, NC
Hi gang,

Sunday, I'm going to smoke a few chicken halves.  it's been so long since I've used the Slaughterhouse brine recipe.  Anyway, after bringing, I'm looking for a decent rub.  Since the chickens will be brined, I don't need a strong rub.  I actually may just rub the chicken with either kosher salt (or Tony C's), garlic and pepper.

But what rubs do ya'll use, after brining.

to each their own according to what they like. my house, my wife uses a generic ***italian  seasong** from a bottle, adds some garlic/onion powder and just a lil  bit of lawrys seasoning salt for her rub.
I like to brush on a mixture of melted garlic butter and EVOO, then dust the bird with lemon pepper, Lawry's seasoned salt, and a little sage (both over and under the skin).

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