@cnmg432 , I usually brine for about 3 hrs or so.....its supposed to be an hr per pound, but i have never used that formula....3 hrs for a whole chicken works fine for me.
@HoosierKettle , I am cheap too, but a box of mortons kosher is $2.50, brown sugar is another couple of bucks and change...you'd get at least 6 brining sessions......so that adds about .90 cents per cook to the cost. Not expensive.