H
highestgrade
Guest
i gearing up to understand the smoked chicken process. I plan to brine for 4 hours then marinate overnight. then smoke hot at 300-350. question is.....do i apply the rub after brining then leave rub to set in overnight so that the rub flovour set in bone deep? I know bout cooking grill jerk chicken & i'll normally have the chicken sit overnight in the jerk seasoning. will this process be the same for the rub?