final results

using brine solution 6 tablespoonfuls coarse salt per quart of water
with green dye as tracer
placed chicken leg in it in bottom of fridge

after 6 hours color only penetrated about 1/16 of an inch

conclusion
brine has to be injected into tissue

i place to only inject brine into meat from now on

no soaking it in brine

makes no sense to me now

hth
peter