re: Ask me your cooking questions, maybe I can help

I would brine 24 hrs, salt, sugar,peppercorns, clove if you want that flavor, then drain and put your rub on it, just make sure you throughly pat it dry before you apply the rub and then it goes right on the smoker

A typical brine is 1c salt to 1 gal of water reduce by half then add a 2 qt ice to cool it

You can add sugar ect to your taste