I only dry brine my briskets. It's great and easy. Did I say it's great and easy, yep because you are salting based on weight, so you can't over salt even if you let it go a bit longer cause you are too busy to cook it! Equilibrium baby. Also, I don't have room for a container large enough to wet brine a packer brisket. I use .5tsp of coarse Kosher salt per lb of trimmed brisket. Let it sit in fridge with loose cling wrap on it for about 2 days (til liquid reabsorbs) then you do whatever you want to it but don't add any additional salt!
Ironically I wet brine chicken because it's faster and I want the brine flavoring to go into the meat more. On brisket I just dry brine and "rub" with a 3 pepper mix, no extra flavors. Chicken, to me, needs every bit of help it can get!