Rhett Barker
New member
I just did my first bird on the smoker this week. Nothing fancy just wanted to try one. No bringing just some apple, lemon, onions, celery, carrots and some fresh herds in the cavity and rubbed it down in butter. The bird actually turned out really well, great color and nice smokey flavor (apple wood). I am doing another bird this weekend and was thinking of using this rub that was mentioned on this forum http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html I was just wondering how long should I put the rub on the bird before it goes in the smoker? I know many people swear by bringing though. Any thoughts on this rub or should I just brine this bird? Looking for deep "Thanksgiving-ie" flavor.
Thanks
Thanks