I have a job coming up where I have to do ribs & chicken. We are cooking on site, and have to serve at the same time. I have a Lang 60, an Onyx, and also a 3x3 Santa Maria style grill. My problem comes with the fact that I usually do my chicken in the Lang, in a butter bath/chicken stock combo. Because the amount of ribs we are doing, I cant get the chicken & ribs in the Lang at the same time. So I plan on doing the chicken on the Santa Maria, (leg & thigh 1/4s) I dont want to dry it out, so I thought about brining before putting it on the grill. Any suggestions as to what type of brine to use, how long etc...