Thanks in advance to any thoughts that can be shared. I am Q'ing some leg quarters and some thighs tomorrow. This is the first time I am trying a brine on them. Would 12-14hrs in the brine be to long? Also I have read where some folks remove the chickens from the brine so the skin can dry out so it's not rubbery. How much time would I need to pull them out of the brine to have a successful non-rubbery skin? I was planning on putting them in the brine this afternoon so if 4-6hrs would be good then pull them I have time to do so before going to bed tonight. If not I was planning letting them stay in the brine over night and remove them in the morning before cooking them later on. Again Thanks for any input.