Got some killer rub from
kruizer
for the Christmas Exchange and been dying to try it out on some bird and weather finally permitted it. THANKS AGAIN Gregory!
Turned out KILLER! The rub is called Seminole Swamp Seasoning and can be had from Amazon but here is the company link. https://seminoleswampseasoning.com/...e-swamp-seasoning-hot-four-8-ounce-containers
The details: liberal rub applied 5 days before. It's amazing to me how the rub changes after a longer brine and MUCH better than 24hrs IMO. 325F-ish on the gasser with oak pellets in 6" tube. I am now consistently making chicken at a level beyond I ever expected. I think the long dry brine is really the key, along with the higher heat. Oh yeah skin was perfect... IT 165F breast and around 180-190F on the drums, some went over. Took about 45m.

Turned out KILLER! The rub is called Seminole Swamp Seasoning and can be had from Amazon but here is the company link. https://seminoleswampseasoning.com/...e-swamp-seasoning-hot-four-8-ounce-containers
The details: liberal rub applied 5 days before. It's amazing to me how the rub changes after a longer brine and MUCH better than 24hrs IMO. 325F-ish on the gasser with oak pellets in 6" tube. I am now consistently making chicken at a level beyond I ever expected. I think the long dry brine is really the key, along with the higher heat. Oh yeah skin was perfect... IT 165F breast and around 180-190F on the drums, some went over. Took about 45m.