Is that, forget the name offhand, BBQ place still in Madison? Or the pasty place near the Capital?
I don't brine, don't have the room to do properly. Maybe look at Labor Day weekend sales - H H Gregg likes to see us walk through the door for a holiday weekend sale. Went in to spend a grand and walked out spending three +, 4th of July in 2012. Wife loves her new stove and convection oven - it senses my animosity and hates me. One good reason to have grills and smokers going as often as possible. New frige in the kitchen means old frige in the garage for me. Then I'll have room to get into brining.
Did a reheat of leftover double baked potatoes, that wife had originally done in the oven one night last week. Wrapped in foil but just tented the tops and stuck down in the coals for about 45 minutes. They were great!
Smokin John's? (Off 113 near Warner Park) if so yes
I do it the easy way:
Have Reynolds Roasting bags on hand
Make up brine
Place meat items in bag and pour in Brine
Remove air from bag, seal and place that bag "inside" trash bag for double safe
Place in cooler and cover with ICE in bags (or use two liter soda bottles frozen with water in them)
Every 8 hours flip the bag with meat to mix
if you have good cooler should be fine at 36*F or less for two days before need new ICE