You guys don't quite understand. One says too much time in the marinade if he's brining...the other says he's overthinking and to just season and throw it on the pit.
What you don't realize is that where highestgrade is from, they eat food that is more flavorful that you can imagine. It is flavorful because they season well and let food sit, seasoned, for many hours before cooking.
Brining, marinading, and rubbing may not be something we would do (it's not something I would do...and I live with a Trini), but he's looking for maximum flavor...as they always do.
My advise is to include your rub in the brine then do your marinade. Just before smoking add your exterior rub and place on the pit. The brine will take your rub flavor to the bone.
My chicken is seasoned with just three basic ingredients, but I hit it with my version of a T&T bbq sauce about half an hour before pulling it off the heat. My sauce contains a good amount of "seasnin". Highest grade will know what I'm talking about :thumb:
Wish I had an aloo pie with some cocount chutney for breakfast this morning. I'm starving.