So chickens were on sale, I picked up a few. I broke one out, cleaned it and placed it in my customer briner. Fowl Cure 1 pt. boiling water 1/3 C brown suage 1/3 C White Sugar 1/4 C kosher salt 1 t. Herbs de providence (its just a fancy name for sage, rose mary & thyme) LOL 1/4 C maple surple 1 pt. ice 1 t. #1 Cure Let it set in the reefer for 2 days ( did not want it over powering). Then smoked as usual using pecan and apple equal parts in my AMPs. It not really that dark..... Lets try another picture. Much better! Can you see the red color from the apple? So pretty made me hate to be so hungry. What a time to run out of those delicious Louisiana Sweet Taters! Fresh mustard greens, fresh snapped green beans with bacon chunks, pear salad , fried taters, and the breast of the cured brined chicken. Its worth the 4 days of prep. Wish you could see the red color of that meat. There is always time for chicken. A nekkid chicken is great too!