Hey,Andi.
I've marinated several hours in a zesty Italian style dressing and that took care of external dryness and they were good.
I've rubbed with cold bacon grease and Cajun seasoning and they were a little more dry.
The brining seemed almost foolproof,and as you suggested you can introduce your own flavors.
You have done plenty of brining so I don't need to warn you about combining a salty brine and a salty rub.
I also like the slightly higher cook temp. of 250� to get them out of there quickly.
Eastern KY is very hilly ,brushy terrain and used to have grouse as thick as doves.We overhunted them to near extinction and had to outlaw hunting them.
With their explosive movements and the thick brush,they make for an exciting hunt.They have somewhat returned now.
Our whitetail deer population is to the nuisance levels there...There is no limit to hunt on your own land and it is not unusual to have a family hanging 40-50 in the barn during season.
Needless to say there are a lot of jerky and sausage processors there.
They introduced a herd of 17 elk there about 5 years ago and they seem to be flourishing.
Whoops,better get out of here before Smokin' catches me off topic.
![Big Grin](/static/images/graemlins/icon_biggrin.gif)