Barry typed:
> Thinking of using Hound's brine for our T-day dinner, but first....
> 1. How hot or spicy is it?

Not really hot. not overly spicy either.

> 2. Are the serranos to be crushed or just put in the liquid?

I pulverised them and added to the brine, liquid and all.

> 3. Rinds from the citrus. Are these to be cut up or just the halves?

I added them in chunks...made some into zest for the extra flavor.

> 4. Cilantro- just stems, no leaves??

Pulverized works. stems and leaves. You're going to rinse the brine off before
you smoke, so you want all the flavor, you're not concerned about the texture.
>
> I assume some have used it.

Several times. Made some additions or substitutions, too.

BOB