West River BBQ
Full Fledged Farker
Hi all. I've really appreciated the advice I've received here and am seeking help again. My problem is that my chicken has been bland. I have a rub that I really like - has some spice - and it works really well with ribs. I usually apply a liberal amount both above and under the skin. It's a home-made rub and the ingredients are usually fresh (not sitting in a drawer for years at a time). I've experimented with several cooking methods such as butter immersion and cupcake but have moved primarily to open cooking on a rack at 275. So, do people tend to use injections or is brining/marinading an answer? Other solutions? What are your thoughts?