Alton Brown's Book "I'm only here for the Food" has a great chapter on brining. He 'splains things pretty good too.
His orange brine solves the flavor problem. I like it a lot.
1 quart vegetable stock
1/2 c. kosher salt
1/4 c. dark brown sugar
1 t. peppercorns
2 bay leaves (from the shady side of the tree grown in latitudes less than 43 degrees)
1 quart of orange juice
2 qts. ice water...
Heat the stock, peppercorns, and bay leaf just to a boil...dissolve sugar, remove from heat, add the OJ and cold water.
Let meat brine for 8 hours or more. Remove pat dry, cook as desired...
(I may have fudged a little on the bay leaf thing... :)
he also has one for pork chops...
1 tablespoon juniper berries
1 tpbso peppercorns
1 1/2 c. kosher salt
1/2 c. molasses
2 qts water... this one is faster can be as little as 1/2 hour.
I'm not a big clove fan so I don't like this one as much, but your tastes may vary.
(I may be kidding a little bit on the bay leaf thing )