Let's make this Competition BBQ Style Chicken Brine with BBQ Pitmaster and Chef Tuffy Stone. Make sure to give yourself at least 24 hours in advance to let the flavors develop.

[Chicken Brine Ingredients]
Yields 3¼ quarts
3 Quarts Water
1 Cup plus 1 Tablespoon Kosher Salt
½ Cup Granulated Sugar
1 Large Carrot, rough chop
1 Celery Stalk, leaves included, rough chop
¼ Yellow Onion, medium rough chop
½ Bunch Italian Flat Leaf Parsley, torn in half
½ Bunch Fresh Thyme
1 to 2 Bay Leaves
1 Tablespoon Whole Black Peppercorns

[Chicken Brine Recipe]
- In a large bowl or 4-quart plastic container, combine 3 quarts of water with the salt and sugar.
- Stir until most of the salt and sugar are dissolved. Add the remaining ingredients, and refrigerate for 24 to 48 hours before using.

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