I'm with Kitchenelf. I add all sorts of flavorings to my brine, especially chicken. I usually brine and grill 10 lbs of chicken leg-and-thigh quarters at a time. I use 3 qt of water, 3/8 c salt, 3/8 c brown sugar, rosemary, thyme, sage, and garlic. But, I take 1 pint of the water, add the flavorings, bring it to a boil, then let it sit for a little while to steep and infuse the flavors. I'll add some ice and cold water to bring the brine to the volume I need, while chilling it so that I'm not storing chicken in a warm brine. I'll add the brine and the chicken to a non-reactive pan, and place it all in the refrigerator. 3 - 4 hours later, I fire up my grill and cook the chicken over medium-low coals for about 30 minutes. MMMMMMMMM!!!!!!! My family can't get enough of it!
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!