[CondoleezzaProtege]

I am totally not a cook, but the brown sugar...interesting. I never considered that as part of a brine.

Rosemary and Sage are a MUST!!!

[PJ-Comix]

I am totally not a cook, but the brown sugar...interesting. I never considered that as part of a brine.

The brown sugar acts as a pleasing counter-taste to the salt. You don't really taste much saltiness but what little you do is mixed in with the sweetness provided by the brown sugar.

[trebb]

Brown sugar softens the brine and adds a detectable but not “up-front” hint of sweetness.