I'm not real sure where to post this question, but I'll ask here. A bit of background........last year we had some RIR birds butchered for meat. They were young and we knew they wouldn't be the best for meat, but circumstances led us to butcher. Anyway, I brought them home in coolers with plenty of ice. I rinsed them and then bagged and sealed with vacuum sealer. They were tough eating. I did learn to how to cook them so they were edible and eventually good tasting. I have been brining them overnight in the fridg and that helps alot. My question......what is the best time to brine them? Right away before bagging or when thawed before cooking? Or do I even have to worry about brining since this year we are butchering meatbirds - Cornish X? I guess I have one more question.......after butchering do I need to let them set in the frig before I cut up and bag? Some seem to do this step and others don't. My thinking was to get them packaged and frozen as quick as possible. Perhaps I'm wrong on this. Meat birds and butchering are new to us and we appreciate all the help. Thanks!