I put 2 chicken breasts in about 2.2qt of water with: 4tbsp of kosher salt, 2 bay leaves, garlic, and some black peppercorns. I left it for 3-4 hours When I cooked my chicken, it was no where near salted enough. I have no idea why. Should I poke holes in the chicken with a fork next time or something? After I brined I patted dry, seared all around, cooked to 155F then pulled off to rest where it finished at 162F submitted by /u/Shtangss