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BTW Was reading something the other day on a science food blog that marinading meat for more than 12 hours is pointless, it won't penetrate or flavour the meat anymore after that... Can't find the link I'm afraid...
I'd use a couple of tablespoons each of salt and sugar... Make some deep cuts into the meat, it'll help your brine and marinade get into the meat and it'll also cook faster on the BBQ...