Fantastic responses, guys. Thanks!
Yeah, I guess 20 hours was too long. I guess I didn't rinse it well enough. I guess I used too much salt for my taste. It was good, though. The fam ate it up!
I figured .5oz of garlic salt was equal to regular salt, but I guess not. Ditto for the onion salt. From now on, it's 2oz of sea salt, and 2oz of table salt.
The seasoning (poultry) I used has no added salt. Just the usual poultry seasonings mixed together in powder form. It was good, but next time, I'll mix it up with other seasonings.
Next time, I'll bring some 'spice' to the brine. Like, paprika, chili powder, jalapeño (chipotle) powder. I'll also stick to garlic and/or onion powder
instead of salt.
I like "Lemon Pepper" chicken, but lemon is not good as a marinade or brine because the acid cooks the chicken. I don't want to try it, but have any of you? I figure, a lemon, pepper and butter mop during the smoking process?
Oh, the skin was crisp, and tasty, but I usually don't eat it. But, I had a small piece and it was GOOOOOOOOOD!