Yep, that is a great brine. Thanks for posting it, SG. I've used in on skinless chicken, and it's come out just as moist as you could ever want.
Just FYI to the rest of you, I usually throw in plenty of peppercorns, but I like black pepper. Also, that recipe easily multiplies up, depending on how much you need to brine.
As the recipe says, you really can leave meat in that brine for 48 hours. I've left chicken in there over two nights, and it works just fine. Usually, I leave it in overnight, though.