OK this is the Brine I use on BBQ chicken. I like it because it gives the meat a sweet taste without bbq sauce. It got me to the final table in my last cook off and hopefully helps me get some hardware this weekend. 1 Gallon Water 1/3 cup kosher salt 1/2 cup dark brown sugar 1 TBS Tony Chachery's 1 tsp cumin 4 cloves of Garlic 2 bay leaves Mix all ingrediants well and put into a gallon jug place gallon jug in freezer for 24 hours. Spatchcock chicken and brine for 6 to 8 hours.