So I have been on a quest for a certain flavor with my chicken, and I decided that it must be with the brine. My latest experiment was with two VERY different brines and the results suprised me. The first brine was with water, kosher salt, soy sauce, hot sauce, garlic, and black pepper. The second was water, Kosher salt, and a Kroger "Olive oil and vinager salad dressing" I put two leg quarters in each brine overnight. I decided to smoke 1 of each in the BBGOSM, and 1 of each on the webber kettle so I can get a feel for the flavor changes. The first batch hit the GOSM this morning with apple chips and Mesquite Chunks at an avg temp of 300 - 325. Took about hour and 45 minutes to get to 170. The interesting thing to me is that there was almost NO difference in flavor! Skin had a slightly different flavor, but not enough for me to know which piece came out of which brine! Both were juicy and had a great flavor. Not what I am looking for, but dang tasty anyhow! The path to the goal is where the fun is at anyhow. I will post up what the results when I grill the next batch over lump coals this afternoon.