First of all, I understand the advantages of brining chicken. My recipe is simple, 1 gallon water, 1 cup sea salt, 1 cup brown sugar. I have just recently started brining my chicken, have always injected. Recently cooked a brined chicken in a comp. It was good but still lacked that first place flavor I expected . Placed on rack to let excess brine drip off. Lightly seasoned with a low salt rub. Any suggestions to take this recipe to the next level.
I'm not perfect.... just like to add my .02 on the internet