LOL... First and foremost, this is NOT a brine, its not a marinade, its is an injected flavor modifier. I use a cattle injection syringe and not the big SS injector with the huge needle. I use canning salt and liquid components so it doesn't plug up the needle. The dang butter is bad enough because the meat is no doubt cold when injected. You know in your mind's eye the origin and insertion of the muscles involved in most poultry. Remember and use that. Use numerous small injections, no one likes pooling, you are enhancing the poultry's natural taste not changing it.
Try a chicken as said above, its a great place to practice and adjust according. (I actually cut the salt by 50% because I use fine grind or canning salt). Let me now go back and see if I can answer anything. LOL