Greetings from Texas

[FGavitt]

Just popping to into to say hello and introduce myself to other BBQ enthusiast. I'm exploring the possibilities of taking advantage of an opportunity to visit your great isle and bring some US BBQ. Wondering if there are any flavor profiles that are preferred what I would refer to as traditional US BBQ.

[CyderPig]

Hi and Welcome
I personally like a Hot and Sweet profile for Pork and Chicken and a Pepper and Heat profile for Brisket, but I find a lot of the US rubs can be over salty and need some tweaking.
Si

[FGavitt]

Thanks for the welcome! Fully agree with the salt. I make my own runs, little to none on pork, moderate on brisket and I brine poultry. Seem to work well.

[CHokKA]

Hi and welcome. What sort of brines would you do for chicken?

[FGavitt]

One of my favorites is a hard cider (1 pint)and a little salt (1/2 Tablespoon). I let it set over-night but you might want to start with a few hours. Be sure and rinse it well to get the salt off. To adjust a little add some orange peels or cranberries.

Think about the flavors YOU like with chicken and go for it.