Make: 1. Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower. 2. Place meat in a glass container or zipper-lock bag. Pour in the brine and refrigerate for 2 to 6 hours, depending on the thickness of the meat. 3. Remove the meat, discard the brine, and pat the meat dry. Proceed with your recipe of choice, or wrap the meat in plastic wrap and refrigerate until ready to cook, up to 2 days.
One key to brines is to make sure to adjust salt according to which type you have. 1/8 cup table salt = 1/4 cup Diamond Crystal kosher salt = 1/8 +1 tablespoon cups Morton kosher salt.