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A lot of good cooks think chicken should taste like chicken.

Learning to cook the chicken correctly,can be much more important than what seasoning we add.

That said,you may want to find something that enhances the flavor,and works with your smoke and any sauce.

There are many cooks that feel salt drives,or enhances your flavor profile,so that is a start.

Not too much,or little.

Many folks have a little sweet tooth,so many cooks balance salt with sweet.

Folks seem to like a little back heat,not a burn,so enough to kind of leave a late lingering.

The trick is in balance.

It is better to have too little,than offend the palate IMO.

Put a little of this mix in your hand and taste it.

Put a little on a piece of chicken and taste it.

Now adjust to what tastes right to you.

Many good cooks will then pick one spice/herb to try as their signature.

Enough to leave the diner wondering just what that elusive flavor could be,not hammer them with it.

Garlic,and/or onion are sort of staples.

The good cooks above have given some thoughts as to flavors that work well with poultry.

Often,it is what you leave out,not add,that elevates your cooking.

Also,are you using your seasoning to enhance the color?

Another consideration?
Tom, I have a few questions for you.

1) What temp did you cook at using a Cookshack?
2) I'll assume you preheated your unit to get the chicken done in 3 hours.
3) Did you take the marinade off before you applied the rub?
4) Expain your tent method better. Was the foil open on the ends or just placed loosely on the pan?
5) Do people like hickory or pecan better? I know hickory has a strong flavor to it.

I'll try your methosd this weekend.
Here is one from KCMO cook/chef Paul Kirk that is posted enough that I assume it is public domain?

I make no claims as to it's suitability.

Chef Paul's Chikky rub

1/4 cup Sugar
2 tablespoon(s) Paprika
1 tablespoon Onion powder
2 tablespoon(s) Seasoned salt
1/2 tablespoon Garlic powder
1/2 tablespoon Chili powder
1/2 tablespoon Lemon pepper
1 tablespoon Sage, dried
1/2 teaspoon Basil, dried
1/2 teaspoon Rosemary, dried
1/4 teaspoon Cayenne pepper

Mix and store.

Another comes from the Jamison's cookbook Smoke 'n Spice

Wild Willy's Number One-derful Rub
This is our main all-purpose rub, good on ribs, brisket, chicken, and more.

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

Another from the same book.

Categories: Rubs, Bar-b-q, Mine
Yield: 2 Cups

1/2 c Ground black pepper
1/2 c Paprika
1/2 c Turbinado sugar
1/4 c Salt
4 t Dry mustard
2 t Cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark


These last two have been used a lot as general purpose rubs.
Last edited by tom

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