Obie-Cue's Double Strength Garlic Pepper

I have only been smoking meats for 2 years and have used everything I could find for a rub and this rub is by far the best rub for chicken I have found yet.. I have gone thru 4 units in the last 6 weeks, I use it as a true rub, a nice thick layer right on the chicken skin, smoke it for about 45 minss at 240-250 then slide it over to the heat side of my offset smoker for about 10 mins more to get the skin crunchy. it has a flavor you cant compare, your tongue has the feeling of salt but the aroma is not of pepper or garlic. I was told to use it on brisket but it is so good on chicken I have yet to try it on brisket it is a family favorite and I know 3 competition bar b teams that use it one way or another but chicken is by far my favorite use. there will be no need for any sauces because theres so much flavor in the rub and it seems to create a layer that helps keep moisture in, you wont be disappointed, Raleigh nc