<Chuckles>
You realize that not an easy question to answer. The solution of the brine makes a big diffrence, the actually thickness of the breast, etc etc.... But it doesn't matter if you thing too long causes the meat to be mushie or tuff, most agree that a max of 36 hours, and more usually 24 hours is plenty without harming the texture of the finished product. I think most of the Pro's here say 12 to 18, but me, I like a day in the juice.
I use Pops basic brine solution with my modifiers. 2/3C Canning salt, 1C brown sugar, 1C white sugar, now that's for a gal of fluid. So for 1 qt of fluid it would be 1/4 those amounts.
Again, I usually brine for 24 hours, maybe slightly longer if its really thick. But after 36 you'll see a change in the meats density, or so I believe.
I am sure you'll get more ideas. Its the great thing about smoking, there is no wrong way.
Good luck.
