I usually start with the Cook's Illustrated brine recipe and modify from there. I mostly brine the really thick pork chops and ckicken breasts so I don't dry them out. Just remember that if you brine too long, you end up with mush or ham (I usually do an hour a pound). I'll modify the brine by using different licquids (like apple juice or cider), changing the type of sugar, using maple syrup or molasses or brown sugar or something like that. You can heat up some of the brine and add hot peppers or other herbs and spices....It's kinda like makin' bbq sauces, one big experiment til' you find options you like.....When I put rubs on after brining, I use rubs with no salt, 'cause it'll get overpowering....
If you're not using Gibson and Marshall, you're a wanker! - Ian St. Ian