Ok, doing my first brine on a whole chicken. This is the one I used that Travcoman45 had posted. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed I didn't use the celery seed as I didn't have any. I would like some suggestions on what would be a good tasty rub. I am thinking about using some Bacon Salt. Anyone ever use that for a rub? Thanks in advance for the help.