The only difference between table salt & pickle salt is the way it dissolves in cold water and it has no Iodine added. You can Sub regular old table salt in the same quantity.
My standard Brine is
1/2 gal water
1/4 cup Salt( Table or pickle)
1/4 cup Honey
Brine for 1 hr per lb.
a good rub for chicken
1 part old Bay
1 part season salt
1/2 part Splenda
This is a good way to do chicken as well
ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup Worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old Worcestershire bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usually add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce
and so is this
Cornell Chicken Recipe
the original R/S chicken
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt *
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and stored in a refrigerator for several weeks.
Marinate the chicken in some of the sauce over night and baste with fresh sauce during the cook flip often over direct coals.
Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbecue sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes