« on: June 08, 2012, 11:57:39 AM »
I usually keep it simple and my family loves the outcome. I haven't ever done a brine but the meat stays moist as long as I keep the temp low.
I use a combo of Lowrey's seasoned salt, cumin, black pepper, a very small bit of cayenne and/or red pepper, onion powder and garlic powder. I don't really measure much. 8^( I don't even mix a rub anymore, I just shake the spices on both sides, cover for a couple of hours and then into the smoke.
Most people will tell you I'm breaking all the rules and couldn't possibly make anything edible but it works for me. I made 6 birds, one Friday, for a chicken salad that family members who "don't like smoked food" could not stop raving about. Of course I cheated a bit using my Weber kettle to smoke 2 birds at a time for about 3 hours and then moved them to my gas grill (set really low) until the next 2 were done in the smoker. Rotated the first two out and the next two in each time. It was very tender, juicy and tasted great.