I've been brining chickens all summer in a 6% salt brine, using a cooler, water, salt and ice, and loved it. This weekend I used the surface brine outlined in the link in the previous post.
The results were excellent. Amazingly the bird doesn't turn out to salty, and just as he says, the texture and flavor is better than traditional water/salt brine.
Throw in the ease of this method and I'm sold!