Originally Posted by Smokehouse
After brining, did you put anything on therm?
No I didn't, the way the poultry skin often turns out from a smoke I don't think I would put a rub on. The brine was plain too, but I would try flavor brine, heck maybe even dump a bunch of Franks Red Hot in the brine.
Pigs: thanks for the info, will go for 160º next time
Larry, no pics this time, sry.