GB
Chief Eating Officer
Here is what I found about sugar in a brine...
Sugar has little if any effect on the texture of meat, but it does add flavor and promotes better browning of the skin. (Brining A-to-Z! What Is It? Why It Works! How To Do It! Basic Brine Recipes! [tabacco.blog-city.com])
Sweetening the Brine: Sugar is optional to any brine, but works to counteract the flavor of the salt. (Brining Turkey - Turkey Brine Recipes and Information)
The December 2001 issue of Cook's Illustrated magazine included a universal formula for brining. Actually there were two universal formulas, one for the typical meat cooking temperature and another for high-heat cooking such as broiling or grilling. The Cook's Illustrated authors (and many other brining aficionados) complement the salt in a brine with sugar. Though I do not typically use sugar in brines, many people swear it masks or takes the edge off the salt, adds flavor, and promotes browning. (Brining for Flavor)