So for my brine i used the following:
1/2 gallon of water
2 tbl. of minced garlic
1 t thyme
2 tbl. sea salt
1/4 cup brown sugar
For my meal... I had 5 chicken/leg quarters just over 5 pounds (and for $4.89 total cost). I submerged my chicken in the brine and let it sit in there for 3 hours (refrigerated) - next time i will let it go longer perhaps 6 hours.. you can go up to 8.
when using a brine, and you want crispy chicken do the following: after it has sat in the brine for hours..pat it dry and then set in the refridgerator uncovered for at least an hour..this gives enough time for some moisture to evaporate from the skin.
For grilling.. use an indirect cooking method.. simple enough- load your charcoal up on one side of the grill, sear chicken (both sides) this locks in the moisture. Next move the chicken to the charcoal free zone :) and cover with the lid, wait at least an hour before opening the grill.
if your chicken is not done at the hour mark throw in a couple more charcoal briskets and wait another 30 min. when the chicken is cooked and you desire BBQ sauce..now is your chance! BBQ away - dinner is served!
Here are a few links for you:
Some nice easy side.. corn on the cob, and a quick ceasar salad.
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