Planning to cut whole chickens into quarters (easier to fit more pieces in brine bag that way), brine them, and then toss into AQ until done.
Looking at Smokin's Brining 101 time guide, whole birds = 8-12 hours, & parts = 1-1/2 hours. Any thoughts then on how long to brine the quarters? My previous 3 smokes involved two 5-1/2 hr brines and one 3-1/2 hr brine, and all seemed to come out ok. Wondering if an overnight brine would be too long for chickens cut into quarters or halves ?? Using 3-1/2 to 4# whole birds to start with.
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