Good wintry morning, Ladies and Gentlemen from Southern Illinois and my newer MES 40. I have brined birds around a dozen times now, whole, pieces and leg quarters. I am curious of the pluses and minuses of the length of time recipes call for. I see lengths as long as 18-24 hours and as short as 3-ish hours. I was wondering what happens to the product the longer or shorter that it is submerged. Does it become too moist and will tend to fall apart or take on too much sodium. Will it become tougher the longer?? Chicken is where I am needing to practice. I am truly interested in the opinions of one and all of you and what you have learned with experimentation. I am smoking 4 hour brined leg quarters right now and am also doing marinated only smoked chicken sticks and a pan of red skin potatoes and corn on the cob with it. As another experiment I am doing a second batch of the bacon wrapped chicken sticks using the same brine technique with Jeff's Rub added. Please and Thank You in advance so much.