For a basic brine recipe I use water, kosher/sea salt and brown sugar.
Mix all of the ingredients together in whatever container is needed for the amount of meat you have. You can use a turkey bag, stock pot, bowl – whatever is around and needed. Just make sure it’s something with a lid or that you can seal tightly. Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
When you remove your meat from the brine, lightly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!