Just keep in mind that the type/brand of salt is important. A cup of table salt is twice as potent as a cup of Diamond Crystal. Here's a serious eats article comparing different types. I made this mistake with duck confit years ago.
My salt ratio in my brine is anywhere form 3(almost always) to 5% (salt to water) - depending on the protein, size and time.
I like using canning salt when I make a brine. For each quart of water I mix a 1/4 cup of canning salt with a 1/2 cup of sugar. Then either a couple of tablespoons of pickling spices or some garlic powder and some fresh herbs from the garden. I find small cuts of meat like pork chops or chicken breast only need a couple of hours in the brine.