Hi all, I am getting ready to start brining my first whole chicken! Brine is prepped salt sugar and water (any other suggestions?). I have read about a buttermilk brine on here, thoughts?Question: do I use rub after brining? If so what's the best way to apply it? How do I get it under the skin, do I need to? Inject? I'm excited to smoke this guy on Sunday, pics to follow! Any suggestions are appreciated!