Instructions: All you who dont brine yer chickens, listen up.

I know this whole thing went down a while ago, but....

I started brining the chicken Ive been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, its a big deal!!

I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion powder per gallon of water.

All six were smoked at about 250F for around 2 1/2 hours. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary.

The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay.

Overall, DO IT. Any one who doesnt brine their birds is missing out big time. Not that I wasnt a believer before, now I will definitely not even consider doing it otherwise.

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