I'm doing this for two Cornish Game hens tonight on the Weber grill rotisserie...
Low and slow, indirect heat...
Let you all know how it turns out...
as I undertstand it... it works well for chicken parts also... (legs, thighs, breasts & wings, cut up)...
BUT, DON'T over brine!
I used Vanilla White Sugar (one split vanilla bean in three cups of white sugar for a month), as opposed to brown sugar...
[color:"blue"]Chicken Brine (1 Hour)[/color]
• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1/2 cup white vinegar
• 3 tablespoons brown sugar
• 1 tablespoon pickling spice
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 1 teaspoon garlic powder
• 1 teaspoon tarragon
Preparation:
Dissolve salt and brown sugar in water in a large pot. Bring to a boil. Allow to cool. Add vinegar and spices. Brine for 1 hour per pound.

as was it was told... the pickling spice is a really important part...
as this is what keeps the chicken really moist...

I did the hens on the grill rotiserrie, and OH BOY was it MOIST!
Very good, easy brine!