Yes! The zipper bags work great. There are 2.5 gallon ones at the dollar store. I still don't trust a tray, but I have 2-gallon buckets from the bakery at the super market. They get frosting or something in them and can't give them away fast enough.+1 on brining chicken parts or quarters. A little more work than dry brining, but I think it pays off for chicken. If just a few, I use a large zip-lock bag...fairly easy to fill and purge out the air. I then put them in the fridge on a pan for secondary containment in case of leaks.
Guys thanks for all the input what I decided to do was marinate the quarters in olive oil, garlic, rosemary, and thyme. Then I will shake on a rub. I will post the picks when all done
Was going to smoke at high smoke low temp then crank up to 375 skin down.
tallbm's got you covered in Post #12.Bill what’s ur brine recipe?