If you have a vacuum canister or a jar attachment, I just did some chix breasts... Vacuum in chix broth with garlic, onion, old bay, salt, pepper etc. added to the broth and let the broth mellow or what ever it's called..... I pump the vacuum.... vac and release... repeat.... that sucks the brine mix into the meat.. 5 or 6 vac and release and the meat should be brined to the center... The meat should be covered in the brine solution.... If you want, put the meat in a food safe bag, add the brine to cover, then place the bag in the vacuum container and vacuum... the bag will hold the liquid closer to the meat.... you will save on brine... it acts as a smaller container inside the bigger one.....
DO NOT close or seal the bag... let it be open to the atmosphere in the vacuum container... I just did the chicken like that 2 days ago and it was awesome.... I'm planning on doing a thread on how it's done but time just escapes me these days....