15 chicken legs going in the brine bucket to be smoked tomorrow afternoon. For poultry, I go for simplicity. 2 cups of water, a quarter cup of salt, a clove of garlic, 2 tablespoons of honey, and a couple grinds of coarse black pepper.
Well, I didn't do all 24, only 12. Brined for only 2 hours and put rub on for about an hour. Heat set at 250 and cooled until thermometer said 165. Should have gone to 170 or so because the one that I ate was a bit red near the bone, but still tasted great.
Sometimes if I want a little spice I'll add dry rub after they come out of the brine. Unfortunately I'm the only one in the house that likes spicy, so this batch will have to do without. The garlic and black pepper in the brine flavor the drumsticks pretty well on their own.