Extremely dumb brining question

[Beth H]

I've started to brine chicken (and shrimp) before grilling it. The first several things I've brined have turned out really well. But - I am having one problem - it's been a challenge for me to get the salt to dissolve. Any tips/hints? Should I be using really hot (hotter than tap water) water?

This seems like an incredibly basic thing but it's been tricky for me so far.

[Chiffonade]

Boil several cups of your measured water and dissolve your granulated ingredients in it by whisking until they dissolve. Add 2 cups of ice to speed-chill (remember to include it in your measurement of water). Continue measuring your water and complete the brining liquid - then brine.