I was thinking about using malt instead of (or in addition to) sugar in my brines.
Anybody tried this?
You can buy malt syrup or powder in a variety of styles like amber, stout, red.
This might be a way to get some beer-like flavors without having to pour my beer into the brine and it would avoid any hops flavors.

I'm not yet a big user of dry rubs, but I imagine it might be of benefit there as well.