Hey all, Did a batch of chicken leg quarters for the family this weekend. I brined them for about 4 hours before. Enjoy the view Here's my list of ingredients for the brine 1 cup Coarse Ground Kosher Salt 1 cup Brown Sugar -The rest is just basically eyeballing, meaning I just threw a buch of stuff in there. Hot Sauce Ground Oregano Black Pepper Garlic Powder Soy Sauce Worcestershire Sauce (I know there's honey in the pict, but it's not in the brine) I put all of this into a very large stainless steel bowl and put over medium low heat and stirred until the salt broke down Then ice to chill it down BEFORE the bird parts go in. For all beginners this is important for safety reasons. I got a good deal on 10lbs of leg quarters ...next add the parts ( I did about 5 pounds ) add enough cold water to cover chicken and put it in the refridgerator. This is when I'm happy I have an extra fridge in the garage. next a little snack for the chef. Some Braunschweiger and crackers after about 4 hours I pulled the bird parts and laid them on paper towels on a cookie sheet. I dabbed off the excess water from the top and gave them a generous sprinkle of rub and let them sit out for about a half hour while I got the Weber ready to go Here they are going down on the Weber with Mesquite wood ahhhh the smell of the TBS The Dude Jr. approved! (of the chicken more than the camera) Thanks for looking.