Brining a Chicken

* I used sulphured, but I also saw there was an unsulphured in the store. Other than a stronger flavor, is there any other impact? Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says its a keeper. She says its better than the beer butt chicken I often do. The recipe I used was posted here before: Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks. Posted to bbq-digest by "James A. Moore" <jmoore@smtpgate.read.tasc.com> on Aug 12, 1998,