poultry brine & rub?

What do you feel about brining chicken or turkey and then using a rub? Should it be one or the other before smoking?

Hi,

Dry brine, under the skin, with herb/seasoning rub a day or two in advance.

Tim

nevin, I do it all the time. The rub, as far as I can tell, doesn't penetrate the meat, so it's just adding surface flavor. The brine is helping make a more tender, juicy bird.

BUT - I do not put salt in my rub!

I follow Cook Illustrated guidelines for brining and have never been disappointed. My family is always amazed when I smoke. I brine my bird, remove it and let it air dry, then add a rub, and in the smoker she goes. Of course, it works on the grill, too.