Chicken brine with spices if using rub?
Hey I'm going to smoke my first chickens this weekend (on a UDS, spatchcocked).
Just wondering if it's worth brining the birds overnight or just cooking them straight with some rub?
And if I brine should I use a basic brine (water, salt, sugar) or could I use a more complex brine with other spices in it? I'm getting some Simply Marvelous rubs delivered today and will be using them on these birds but am wondering if using spices in a brine defeats the flavor and purpose of using rubs? Don't wanna confuse the chickens!