If planning to brine the rooster initial, I pat it dry with paper towels in advance of applying the dry rub, Hence the seasonings adhere correctly on the pores and skin and meat. This informative article led me to test warm paprika. Now I use a some sizzling paprika whenever https://chili-powder-sweet-paprik42114.timeblog.net/66671826/everything-about-sweet-paprika-whole