Well that just opposite for me. I thought old AB's brine put some good flavor in it. Now I added a bunch of extra peppercorns and let it go near 3 full days in the brine. Course guess some of the excellent flavor from such a grand prize winning bird could have come from the expurt cooking technique of the cook..yeppers that prob whut done it
The rub didnt hurt the flavor dept. neither. Used some Texasbbqrub and got a good dusting all under the skin (thanks for whoever gave out the rubbing under the skin info. I knowed it needed to be under there but just didnt have the mechanics of how to do it propaly). That prob help a little too. This is sure a great place to learn helpful new stuff. Big thanks to all them who make it possible for us to gather.
bigwheel