I've been curious about a buttermilk brine for a little while and decided to try it out tonight on a humble little chicken. I kept it pretty simple: 1/2 gal buttermilk 1/2 gal water 1/4 cup table salt (rub had the rest of the salt as my calculations figured) 1 cup white sugar 6 oz of a favorite store-bought dry rub for poultry Brined for 20 hours in the fridge followed by a standard smoking procedure of 230F for 4 hours finalized by temp checking. When I was carving it up and sampling I was a bit disappointed to find it tasted like an unseasoned chicken (and I smoke a lot of poultry, I know what an unseasoned chicken tastes like.) There was a little different taste in the wing meat but that's it. I'm asking the people of SMF to weigh in on their experience using a buttermilk brine on poultry to compare my results with. Thank you and happy smoking.