I have been playing with Smokins brines and chicken breasts. I like the Simple Brine III best, substituting brown sugar for the maple syrup & molasses. In my testing I brined boneless, skinless breasts then lightly dusted with the CS Chicken Rub and its the taste I need for next month. My question is, how many chicken breasts can I fit into a 1 gallon brine mix? Im doing another wine pairing like I did last year and will need to be really prepared. Last year we served about 425 people... this years will be over 600+. I will be working the brining in a 36* walkin cooler so proper temps isnt a problem. I was even thinking about brining these for 1 hr, then pulling them out of the brine and putting them in a small holding "tub" awaiting the cooker. Then starting the next batch. Thoughts? Ideas?