I am planning my cook session for the weekend and one of my favs is some good old yard bird. One thing I have taking to doing is brining my yard bird and I do it every time if possible. Since I am planning this out we will have a good 24 hours of brine time and for these two recipes more brine equals better in my opinion. The base plan is two whole chickens. One will be brined for barbecuing and the other will be brined for a good old southern style chicken salad. The chicken salad is going to have some weird pickle blend in lieu of relish. Here the base make ups of the brine, these will be refined before cook time Bird 1 brine (Ive made this before similar to what I am doing now and it comes out great): One quart boiling water with three quarts chilled water added after a good flavor infusion 3/4 cups salt 1 cup sugar (your choice but I will be using turbinado) 1 cup pickle juice (I will be using the juice from pickles I plan on adding to the salad and will most likely be sweet horseradish pickles chopped up) Poultry seasoning Fresh dill Black peppercorns Lemon juice and sliced lemons Who knows what else Bird 1 rub: Olive oil Poultry seasoning Fresh dill sugar Black peppercorns ground Lemon juice Mixed into a paste and brushed under the skin. Allowed to sit and come to room temp while smoker is warming up Bird 2 brine: One quart boiling water with three quarts chilled water added after a good flavor infusion 1 cup salt 1 cup brown sugar Bird 2 rub Olive oil Brown sugar Chili powder. Probably ancho Cumin Worcstershire Black pepper Mexican oregano Mustard Havent decided what else Mixed into a paste and brushed under the skin and let come to room temp while smoker is warming up. Basted in homemade barbecue sauce starting at about 145 degrees IT Once I have some specific amounts I will update the recipes I am using. I would be happy to hear yalls opinions.