1st The new forum is great. Thanks for all the hard work getting it set up.
2nd The smokette will withstand at least a 6.8 earthquake.
I think I have brined my last whole chicken. I did the second test this weekend of brining 1 and not brining 1 and then let a few people do a blind taste test. No one could tell a difference in taste or texture of the meat (they tasted a piece of the breast and thigh). I mainly use a honey brine and have tried 8, 12 and 24 hours in the brine for whole chicken.
I'm thinking I will only brine my turkey breasts as I have found it really helps with dry meat or a very large bird that is exposed to temps below 140 for a long period.
I am interested in others who brine whole chicken and if you can tell a difference in taste or texture. How do you feel the brine helps? Are you injecting the brine? Maybe I'm using the wrong brine or something else. Thanks.