I kept it really simple. 1 gallon of rich buttermilk, 1 gallon of water, 2 cups of kosher salt and 6 tablespoons of Chef Paul Prudhomme's poultry magic. I am thinking of doing the exact same thing for Thursday because it was so good. I am very new to smoking and I haven't played around much with different rubs. Kinda scared to do it Thursday as I now have 23 people scheduled to be here.
Just trying to make good food for my family with a Masterbuilt 30" electric smoker