In a large pan over medium high heat, add the water, salt and brown sugar. Give a stir to mix together. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Remove from heat and let the liquid cook down to room temperature.
After the liquid cools down, I put the brine into one of those plastic containers with a tight fitting lid and cool down to 40°F in the refrigerator. You want the meat and the brine to be close to the same temperature while brining. This helps with the infusion of flavor.
Add your meat or poultry to the container and brine together in the refrigerator for the allotted time. Simple. You just have to plan to do it before hand.