Im going to do that next time as well.
Ive been a stickler for Chicken at 225, and it takes 7 hrs, and sometimes its still pink. Causes a lot of pain in the house when the wife is Hangry !! So, Ive vowed to go to 250-275 for chickens and BRINE is something I am convinced to try a well.
Thanks for the comparisons like all have pointed out.