I picked up a couple of whole Tyson chickens on sale today to smoke this weekend. I've only smoked chicken pieces before, and never used a brine, so I wanted to give a brine a try (using the Slaughterhouse Brine recipe) on the whole birds.
My question is about "enhanced" poultry. I've read cautions about brining poultry that is already enhanced because of the excess salt it will impart. The chickens I bought don't say "enhanced" anywhere on the package, and are labeled "minimally processed" and "natural."
But, in small print it says "6% retained water." Does that mean it's a 6% salt water solution added already? So, if that's the case, should I still try the brine or will it be salt overload?