Try the dry brine method. It has many pros vs. wet brining, not the least of which is ease of use.
Simply salt the surface all over and lightly sprinkle a small amount of sugar, wrap tightly in plastic wrap and let sit for 2-3 days in the 'frige. Rinse/pat dry before cooking. You can find specific recipes online but that's the gist of it.
You'll notice a substantially better texture and more concentrated flavor; wet brining tends to introduce too much water weight which dilutes the flavor of the meat (water has no flavor) as well as making the texture generally not as favorable compared to the dry brine method.
Not to mention there's no big mess with a bunch of water and what not with the dry brine method.
Lastly, volatile flavor molecules are generally too large to filter through muscle fibers and cell membranes in brining, so adding things like peppercorns, herbs, other spices, etc. to the brine (wet or dry) is literally a waste. And that's assuming they're water-soluble which many aren't, especially without heat. Save the extra flavors for seasoning before cooking.