This is just a base brine. Depending on the season I’ll add different spices to get a specific flavor:
2 cups coarse kosher salt
1 gallon juice or stock
1 gallon water
1/4 cup minced garlic
1/8 cup dales marinade or Worcestershire sauce
salt the bottom of your bring container with roughly 1 cup salt then place brisket on top (fat side down) cover liberally with remaining salt, garlic and Dales/Worcestershire sauce. Let sit 10 minutes then add juice and water.
That is the basic brine I use for all my smoked beef/venison. I’ll post the poultry version separately since no 2 birds brine the same in my opinion.