Yes, I cooked it all. The butt is now pulled pork and frozen in prepiration for next Saturdays breakfast with with the guys, featuring homemade southern biscuits, before the big Island Golf Tourney. I brined the baby chicks for 12 hours,, (only after not brining the last try with game hens),,, and they are perfect this time. I cooked them at 300 direct until the thighs were 200,, and they are the most tender moist, succulent,,, well you briners know what I'm talking about. You just can't over cook a brined bird. A WORD OF WARNING TO NEWBIES! Never put a whole chicken on the grill without a 12 hour bath in the brine. Thanks again Cat..