I did the brine chicken per salt and pepper's recipe. The flavor was great, especially with the rub recipe provided. I was not a big fan of the texture of the chicken. Maybe because all my life I have never had a problem with getting tender chicken? I didn't over-brine either, I only left the whole 6 Lb. chicken in the brine for 4 hours. No salt taste or anything.
I think it was too tender for my liking, maybe a better description would be too 'soft'. I have always gotten a tender chicken when I use the rotisserie. I think I got bored and was wanting to try something different after reading so much about brines on the ww web and here on DC. I don't think I would care for the texture no matter what method of brining I tried, I just don't like my chicken that 'soft'. We like a bit more texture and some crispness up in there. My family asked me to 'make it the way you used to' hehe
I may try the 'dry brine' method suggested by no mayonnaise sometime in the future. Thanks everyone
for your suggestions I really do appreciate it very very VERY much.