Here's one of the last brine/cures I used...you could sub the TQ with salt in lower concentrations if you didn't want the cured texture and flavor:
HOT LEGS BRINE/CURE
4lbs chicken legs
1 Tbls cayenne pepper
2 Tbls red bell pepper powder
2 Tbls jalapeno powder
1 Tbls ground black peppercorn
1 Tbls garlic powder
2 tsp ground cumin
2 tsp ground oregano
3/4 cup tender quick cure
6 cups cold water
2 cups ice cubes, add ice as needed to keep chilled, or refrigerate.
Mix all dry ingredients with 4 cups water in 4qt saucepan and simmer for 8-10 minutes.
Remove from heat and cool to room temperature.
Add brine/cure solution to 2 cups water and 4 (edit) 2 cups ice cubes and mix. Add chicken legs.
Allow to brine/cure for 4 hours.
Rinse with cold fresh water, apply dry rub and smoke or grill.
WILD WING DRY RUB:
1/2 Tbls freshly powdered Black Pepper Corn
1/2 Tbls minced dried garlic, freshly powdered
1 tsp freshly powdered Onion
2 Tbls kosher salt
1 tsp sweet basil leaves, ground
1 tsp oregano, ground
1 Tbls ancho chili, freshly powdered (sub w/reg chili powder if desired)
2 tsp cayenne pepper powder
2 tsp red pepper flakes (crushed red pepper)
1/8 tsp ground cinnamon
A q-view containing the use of the above is found
HERE
CHERRY & RED BELL PEPPER CHICKEN BRINE (with a hint of Italy)
6 Tbls kosher salt
1/2 Tbls chili powder
1/4 tsp cinnamon
1/2 Tbls rosemary
1/2 Tbls thyme
1/2 Tbls oregano
1 Tbls sweet basil
1 Tbls ground garlic
1 Tbls ground black peppercorn
2 Tbls ground dried tart cherries
2 Tbls ground red bell pepper
3 qts water
6 cups (approx) cubed ice, or refrigeration
4.5 lbs dark meat chicken pieces
Mix dry ingredients into 1.5 qts water as it is heating in a sauce pan.
Heat to simmer and remove from heat. Chill well, then pour into non-reactive container
with 1.5 quarts cold water (as needed to cover all pieces), mix and add chicken and ice
(or refigerate) to brine for 3-4 hours. If using the ice chill method, add ice as needed
to keep well chilled.
That Q-view is located
HERE
Enjoy!
Eric