I am a firm believer in brining my poultry before i smoke them. I have a large bucket for turkey and a smaller plastic tupperware dish for a single chicken. I am thinking of doing a couple of spatchcocked chickens this weekend, and I got to thinking what would i use to brine them. The turkey bucket would be too big, and the tupperware is too small.
My question for my fellow eggheads is this: What container do you use to brine your meat?