Brining suggestions:

• Use heavy zip-lock bags for brining to keep meet submerged.
• Acidic brines take longer to penetrate meat, so if you use a lot of wine or vinegar, consider neutralizing with some baking soda.
• Keep brining meat refrigerated for health reasons as well as maximum bring efficiency (when brining a large bird, use a cooler and put ice packs or ice into brine to keep it cold).
• Don't rinse off brine, just pat dry.
• For best results, cook immediately after brining. 
• Although drained meat can be kept refrigerated for several days before cooking, it will lose some moisture.

Source: Alton Brown, I'm Just Here for the Food. New York: Stewart, Tabori & Chang, 2002.

For more information about brining, see: www.virtualweberbullet.com/brining.html