Amount  Measure  Ingredient  Preparation Method
                               
1 gallon add cold water
1 1/2 cups salt*
1/2 cup molasses
 1 1/2 tablespoon garlic or garlic powder crushed or minced
 1/2 tablespoon onion powder
 1/4 cup black pepper
1/2 cup lemon juice
 1/2 ounce maple flavoring
 12 ounces ginger ale
                  
                               
     Alternatively, use:

     1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion.

     * Table salt is not recommended because of the iodine. I usually use dairy
     salt which is just a good quality sterilized fine salt. I buy it from a farm
     supply store in 50 pound bags for curing meat and fish. Kosher salt works
     fine too, it just dissolves a little slower.

     Cover birds completely with brine and refrigerate overnight. In the
     morning, remove from brine and drain while preparing smoker. Rinse
     birds well inside and out. Smoke at around 250F (measured at grate level)
     to an internal temperature of 170F in the thickest part of the thigh. Basting
     with butter every few hours will give you a beautiful golden-brown skin
