Iâ€™m having 4 Moms & their families over for dinner on Mothers Day. The plan is: Jerk a 9* Pork Shoulder â€“ Already dressed (Marinated & sitting in the fridge) Still working on a good Jerk Recipe (Itâ€™s getting better) Iâ€™ll post the recipe when I think itâ€™s acceptable. Brined & Smoked Chicken â€“ I Plan to create a brine using the Jeffâ€™s formula: 1 Cup Salt 1 Cup Sugar 1 Gal Water Adding â€“ a couple heads of garlic, Lime, Rum, Scotch Bonnet Peppers along with some herbs & Spices. My Challenge is â€“ Space in the â€œFridgeâ€ â€“ Hereâ€™s what Iâ€™m thinking â€“ Place the Chickens along with the brine solution (complete with spices etc) in a suitably sized cooler and adding a quantity of ice to keep the contents cool. My question is will this work? Do I need to make changes to the brine formula? How much ice do I need to add. How long do I brine for with this combination? (12 hrs would be perfect but whateverâ€™s necessary Iâ€™ll do) My concern of course is with the growth of bacteria. Iâ€™d really like to find solution to this challenge; as my plan is to Brine & Smoke a Turkey for Thanks Giving and there is never enough refrigerator space at that time. I know others have faced this challenge before & will have a workable solution to offer. I will be trying to post Qviws as I go along. Thanks in advance.