Brining really doesn't work with beef (xcept for corning). A good cut will have enough marbling to keep it moist and tender with proper cooking. A cheaper, less-marbled cut won't really benefit from brine, but will benefit from long, slow moist cooking.
Brining is great for pork, though. I use basically the same ratios but often use difft. flavor agents like rosemary. Alton Brown likes to use apple juice as the basic liquid in pork brines.
Here is a pork brink I have used with much success. It is one of Alton Browns.
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Thanks guys! I can understand why brining wouldn't apply to beef. But I have to say that I am not too fond of pork and apples/cider in general. However, the idea of salt, brown sugar and rosemary [or other herbs] with pork sounds and looks great! Thanks!