Adding Rub to wet brine

[Troutman]

Yup exactly, don’t waste your money

[Donw]

You can of course but I prefer to wait until out of any brine so I can control placement and thickness. As stated above very little of the rub will have permeated the meat during the brine, and if it does, it will be very shallow. Salt on the other hand permeates deeply into the meat.

[MBMorgan]

Nope ... I rarely wet brine these days but if I do, it's only about water and salt. If you think about it, only a tiny amount of rub dispersed in a quart (or more) of water will ever come in contact with the meat. Most of that will almost certainly be washed off when you rinse off the brine prior to cooking.

[smokin fool]

I do because, hey, why not.
Does depend on the rub thought make my own so can I can use as much as I want.
If your using a store brought rub could get expensive.
Whether or not it makes any more or less difference at the end of the day is up for debate.
Depending on how much liquid 1/2 to a full cup in my case.

[Moscuba]

I see brine posts but nothing like this question: I add bay leaves and things to wet brine (when I wet brine). Has anyone put rub in the brine liquid? Seems that could get the flavor into all nooks etc. Just need to adjust the brine salt if rub has salt, easy.

If so, describe your rub and the amount used.

Cheers!