Originally Posted by thirdeye
If this were my call, I would cancel the brine order, but keep the fresh bird on order. Tomorrow buy a whole chicken breast (not split breasts) or buy a whole chicken and butcher it yourself leaving the breast whole, then brine it and cook it this week. This way the wife will see what's up. My money's on the brined bird and your skill at the pit.
NEVER pay someone else to brine your bird. You don't even know their recipe. Do it yourself
Whenever you want to test a brine recipe, get some chicken. Do one with and one without the brine and compare them side by side. I use just bone in chicken breasts.
Use the same rub and cook at the same temp.
have the wife blind taste them, don't tell her.
One BIG issue.
Rubs. Keep an eye on any rubs with salt. I've found that if the first ingredient listed on the rub is salt, it tender to taste more salty. Go with a rub with little/no salt to be sure.