Shambo, I don't measure the salt. I just make adjustments based on the amount of water needed to cover whatever I'm brining. It will depend on whether I'm doing a whole chicken/turkey/pork roast/ribs/ or chops. But I always add lots of garlic cloves, black peppercorns, and a sprig or two of rosemary. I know that others add sugar to their brine but I don't like the sweetness it adds to the meat.

Ann

Here is a good article that I keep in my favorites to refer to. It may give you some ideas. One thing about chicken is the texture can change if you brine it too long.

Here is a link that might be useful: Brining

The amount of "stuff" you add to the brining solution depends on the size of the hunk of meat and how long you intend to leave it in the brine.
Brining is an inexact science at best.....
I suggest you find a plastic container big enough to hold what you want, mix up a mess of brine....beginning with 2 cups water, 1/4 cup white vinegar, 2 T kosher salt, 2 T sugar ( I like sugar in my brining solution!!) and then spices....pepper, herbs, chili peppers, garlic etc.
Leave your meat for 4 hours and cook.
If you have small pork chops, they may be too salty.....a larger roast may not get the full benefit.....or you may like your meat saltier than some others do.
Give it a go.....really can't be too bad any way you do it.
Linda C

Here's a great brine for chicken. I do overnight for chicken pieces. If you just do boneless breasts, then 4 - 5 hours is enough. This is the best grilled chicken ever. You can also use this for turkey, but the standard brine on turkey is just as good. I do use the sugar, and I don't think it makes the meat too sweet. I prefer to use brown sugar btw.

1/2 quart buttermilk
1/2 cup chopped shallots or vidalia onion
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin or other spice of choice
1 teaspoon pepper
1 chicken cut up
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Thanks for your suggestions. Last weekend I experimented with whole chicken legs that were on sale. I brined four of them and marinated the other four in seasoned buttermilk. Because of unexpected company, I didn't get around to cooking them for two days. Both methods produced tasty, moist meat.