Recipe - Brining A Chicken

1 ga Water
Three fourths cup Kosher salt
Three fourths cup Molasses*
Three fourths cup Sugar
2 teaspoon Pepper
1 teaspoon Thyme
1 teaspoon Oregano

* 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 it's a keeper. She
says it's 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 bbqdigest by "James A. Moore" jmoore@smtpgate.read.tasc.com on
Aug 12, 1998, converted by MM_Buster v2.0l.