Instructions: * I used sulphured, but I also saw there was an unsulphured in the store.

Other than a stronger flavor, is there any other impact?

Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says its a keeper. She says its better than the beer butt chicken I often do. The recipe I used was posted here before:
Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks.

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