I've never been a poultry briner, but I do inject, particularly the white meat. I really like a 50/50 mixture of EVOO and melted butter augmented by just a pinch or two of salt and garlic powder. Use a lot of small injections, both shallow and deep.
As to when to rub, I advise paying attention to the ingredients. Rubs that are heavy in salt and/or MSG (and that includes a lot of them) can have an unintended effect if you leave the rub on too long before the cook. They will make the outer surface of the meat either dry or somewhat mushy depending on the mix. If you learn to manage this effect on a butt, for instance, it can lead to really good bark. However, it can make (after cooking) a sort of "skin" on ribs under some conditions. On chicken or turkey skin it can create an over-dry situation where the skin will split during the cook. I've never had rub on long enough to ruin a cook, but I've learned what the impacts can be.
As a general rule, since rubs only affect the outermost part of the meat and don't tend to sink in much, I rub about an hour before the cook.
Hub
