Never heard of the crap in question..but it sounds hazardous to health. Most brines need an equal amount of sweet to offset the salt. For example a weak brine is usually considered 1 cup salt and 1 cup sugar per gallon of water. A strong old fashion preserving type brine is made up of enough salt to float a raw egg. If you are worried about sugar or brain tumors from artificial sweeteners try this hot water brine which goes like this:

1 gallon hot tap water
1/2 cup salt
1/4 cup seasoning blend aka meat rub. Bad Byrons Butt Rub for example. Omaha steaks seasoning works good too.

Soak the meat two hours. No more no less. Dry it off. Rub with Olive Oil or whatever grease you use and apply another light dusting of rub. Throw it on the grill or cook it however you cook. 1 gallon of brine works well on a thick sliced half pork loin. Should be good on chicken too but havent tested it yet.