Brine for Chicken

Recently, my husband wanted to use his smoker to smoke a whole chicken.  The night before I made a brine and soaked the chicken in the brine overnight.    It really improved the flavor of the chicken and the meat was very tender and moist.  Neighbor, Sharla asked for the brine recipe.  Here it is.  This is to the best of my memory.   I'm sort of a "dump and dash" cook and there is some variance in the proportions every time I make this.

Brine for Chicken

4 cups water (May need more or slightly less.)
1/4 cup kosher or coarse salt
1/3 cup packed light brown sugar
3 cloves of garlic, peeled and smashed
Several springs of fresh thyme and oregano.  (You can use a variety of fresh or dried herbs depending on your personal preference. Thyme, rosemary and sage are good with poultry.)
1/2 tsp. pepper corns
1/4 to 1/2 tsp. red pepper flakes (optional)

In a large stockpot, place all the ingredients except the chicken.
Stir well and place chicken in the pot.  Add water to cover the chicken, if necessary (You may have to weigh the chicken down with a plate.)
Place in refrigerator and chill overnight.
Grill, roast, or smoke the following day.