Since I am a newbee, you can understand how excited I might get when something turns out delicious. I have been cooking chickens, steaks and cornish hens for years, but now have been bitten by the smoke bug. Thus, I am here. I have heard of brining and had it esplained to me, but never did it. Well, today, I used the brining recipe that is reported here on the links by Jeff, etc. I soaked them in the brine for three hours. I usually end up tweaking recipes, but this time, I thought I would just simply follow what the experts have to say. After soaking, all I did was pat dry, wipe on some olive oil and cover with fresh ground black pepper. They were totally exceptional. As a side, I grilled some egg plant using a recipe that I got out of the Weber cookbook, "Real Grilling". Most excellent. All this was accomplished on my Baby Q. Whats for dinner tomorrow night?