Still stocking up for my party on the 4th. Got 16 pounds of pulled pork vac sealed in the freezer. Going to do 8 racks of spares. Got these big fat fresh chicken quarters on sale for $.49 a pound. Brined for 18 hours. Longer than I like to do, so I gave them a 3 hour fresh water soak, changing the water every hour. The Brine: 1 gal water 1 cup kosher salt 1.5 cup brown sugar 1/4 cup old bay 3 tbsp peppercorns 1/2 tsp rosemary 1/2 tsp thyme 1/8 cup molasses 1/4 cup worc. sauce 1/2 med onion, diced 1/2 med green pepper, diced 12 cloves garlic, smashed 2 jalapenos, sliced Bird parts in the brine Bird parts loaded up, ready to be kissed by the smoke. Sorry for the fuzzy first one, didn't notice till I dumped into photobucket. Doing a pretty good job of keeping the smoker at 300*. They've been on for almost an hour, will stick a probe in at the two hour mark, and pull them at 165. Using oak logs burned to coals and hickory chunks for the flavor. Gonna vac-pack and freeze em, then thaw and crisp up on the grill an hour before feedin' time on the 4th. Stay tuned!