Picked up a pack of thighs this morning and put them in a half batch of Pops' brine. Made it regular strength (half gallon water, half TB cure -#1, half cup each salt and sugar) but just decided to smoke them tonight. Max time in the cure will be 6 hours. I know it'll be safe, as I'll be treating it the same way I would fresh chicken, just wondering if the cure will have any effect on the flavor or texture. Original plan was to let them cure until Thursday, but plans changed.