I am new to this and want to try smoking some chickens. A friend told me when Brining poultry it is very important to make sure the whole Chicken/Turkey is submerged in the brine. He said that if any part of the bird is sticking out of the brine you will end up with Botulism. I have looked at various YT videos on doing poultry and they put it in a big pot and then put it in the fridge. They don't use anything to weight it down and keep it 100% submerged.
Is it true that it needs to be 100% submerged or can it float?