Good Morning All! Throwing some whole chickens on the smoker tonight. Decided to try a new brine today. I use Dales as a marinade for grilling all of the time so I want to see how it does in a brine. I have done the buttermilk before and it really takes the chicken up to a whole new level. 2 6/lb. birds spatchcocked and awaiting the brine. One bird is for dinner tonight and the second will be used for chicken corn chowder tomorrow night. Brine ingredients: cup and a half hot water to dissolve sugar and salt. 1/2 cup of non-iodized salt. 3/4 cup of brown sugar. 2-3 tbls. of Dales Marinade 2 tbls. of poultry seasoning and onion powder. 1.5 quarts of buttermilk. Haven''t tried this recipe before so we will see how it goes. Figure it will be in the brine for 8-9 hours. Birds in the bath ready for a days soak. Will post some q-view when I get them cooking. I want to thank everybody for posting and passing along information. I have already upped my smoking game so much since reading this forum. So thank you very much. Have a good day and thank you for looking.