I use a 1 qt water : 2 T salt ratio. Lately, I've been bringing chicken, pork chops, and some meats that get smoked. I've had VERY good results with cooking, but then, I also pay close attention to my grill temperature, and the temperature of the meat I'm cooking. My chicken breasts (huge 1 lb. bone-in skin-on half-breast monstrosities) come out perfectly cooked, beautifully browned, and an instant addition to the endangered species list, as fast as they dissappear.
I have brined pork butt before smoking it, and found that you can't really tell a difference, because of all the marbling that naturally occurs in that cut.
Here's how I brine 5 lbs. of chicken leg-and-thing quarters:
Take one cup of water, and bring it to a boil. While it's heating, add 2 T salt, some garlic, thyme, rosemary, sage, and black pepper. Once it hits a boil, remove from the heat and let it steep for a few minutes. Fill a 4 c measuring cup with ice and water to 3 c. After the brine has steeped for 10 minutes, pour the brine into the ice water to dilute to the proper salinity. Pour the brine into a water-proof, non-reactive container and add the chicken. Stir the chicken to thoroughly coat with the brine. Let the chicken brine for an hour or two. Remove from the brine, and pat dry with a paper towel, leaving the herbs on the chicken. Grill or roast until done.
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