Im smoking on beech and I went for salt, pepper, hot paprika, sugar, sage, thyme and a little bit of celery salt, also spatchcocked the chicken and I'm leaving it to marinade over night in the rub, also made a spiced butter from the rub to put under the skin.OverseersmademesupportenglandTOON wrote: ↑Fri Jun 22, 2018 9:59 amThe most basic rub is a mix of salt, pepper, sugar, paprika, garlic and onion and then something with heat like cayenne.
Whilst your smoking, I'd also recommend making some smoked salt to use later on in a dry rub.
This is all just a test run really to see how my smoker performs, I'm more than ready for a disaster but hopefully it will be a successful experiment lol