Hi - I'm going to brine some turkey legs to smoke tomorrow. I plan to use Tip's Slaughterhouse Brine. I am also going to smoke some bone-in chicken breasts tomorrow as well. Can I make the brine tonight and put the turkey legs in overnight, and then put the chicken breasts into the same brine with the turkey legs tomorrow morning for a couple of hours before I start smoking? Or should I make a fresh brine for the chicken tomorrow morning?