2 Whole Birds
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Depends what kind of brine you're using, but it just adds another layer of flavor profile to them. For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.
I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line). Like crab boil? Mix up a crab boil Old Bay brine and some Cajun spices. It's fun to experiment! But, do it safely and follow all sanitation and refrigeration guidelines, too!
How long and what temp did you cook these at? Or did you just cook to a certain internal temp?