Of all the things that I would put in a brine, salt and sugar seem to be the most easily dissolved, even in relatively cold water. I don't think I'd sacrifice the refrigerator space to make such a brine up in advance. I routinely brine chicken tenders in a plain brine, and it's made "a la minute" with kosher salt, water, and ice cubes. Do it the morning, and the meat is ready to cook that evening.