Nothing wrong with a brine, but to be honest they are fine without it. I do mine the same way as Bludawg recommends, a couple minutes each side and then indirect to finish up. I've done reverse sear quite a significant number of times, but I find that the fat on the outside crisps up better when it gets the high heat to start so that is the dealmaker for me. I point that fat towards the heat while it is indirect.
