Pickling Spices for Chicken

The mix below in bold script is the recipe for the Pickling Spices. After asking a local herbalist what would be used to make them, it was up to me to determine how much of each.

2 Tb Dill seed
1 Tb Yellow mustard seed
1 Tb Coriander
1 Tb Ground Ginger powder
1 Tb Cinnamon
1 ts Cloves
1 ts Allspice
1/2 ts crushed Bay leaf
1/4 ts crushed Red pepper
1/4 ts Whole Black peppercorn

But what good are spice mixes without the method to use them? Below in italics is the recipe which comes from Weber's Big Book of Grilling:

Oktoberfest Brine Chicken
Add spices and 1/2 cup of salt to 1 gallon water in a stock pot.
Bring to a boil, remove from heat, allow to cool to room temperature (about 2 hours.)
Remove giblets and rinse whole chicken thuroughly.
Place chicken in maranade, cover, refrigerate for 8-12 hours.
Remove chicken, dry with paper towels, and truss.
Grill over medium indirect heat breast side up for about 1 1/2 hours.

Use 3 Tb melted unsalted butter to occasionally baste while grilling.

Herbalist suggestion: The use of cinnamon flakes as opposed to ground cinnamon may reduce initial sweetness of mix. I found that the addition of the salt while boiling the brine did this significantly. Such fine points are ultimately up to the cook.