Here's a few miscellaneous tips on brining
Brining Chicken Breasts
From ATK:
In the article they describe the addition of fish sauce saying it doesn't make it taste at all "fishy". They claim to have gotten lots of positive feedback from readers.
For 4 (6- to 8-ounce) boneless, skinless chicken breasts, whisk together ⅓ cup water, 3 tablespoons fish sauce, 2 tablespoons honey (for browning), 1 teaspoon table salt, and ⅛ teaspoon pepper in a 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed. Refrigerate for 30 minutes before grilling.
Brining whole birds
To figure out how much brine you’ll need, place the meat in the container, and pour in plain water. Measure the water. For every quart, you’ll need to add 1/4 cup kosher salt (or 1/8 cup table salt) and 2 tbsp sugar.
Pour the brine over the meat, place a heavy plate or bowl atop the meat to keep it submerged, and place in the refrigerator or a cooler below 40°F. Different types and sizes of meat will take more or less time. Start at the lower end of the scale, and turn the meat halfway through. You can always brine more, but you can’t unbrine.
Chicken (whole) 3-8 hours
Chicken Pieces 1-2 hours
Game Hens 1-2 hours
Pork Chops 2-6 hours
Pork Tenderloin 2-8 hours
Whole Turkey 6-24 hours