I was watching a show on Food Network - Big Daddy was the guy - and he put some pork chops in a brine, but did not heat up the brine. He even made a point of discussing why he didn't bother heating it up. I've always heated up my brines to help dissolve the salt. But, this does add about an hour to the process because you obviously have to cool it down before you put the meat in. I was thinking about testing out a cold-only brine, as "Big Daddy" did on that show. (his pork chops looked outstanding by the way)
What is your preferred method?