A brine should taste like ocean water....so yes it should be salty. I would also balance it with some sugar...also this is a good time to add extra flavour...bay leaves, peppercorns, thyme...you name it.

One tip is if you are brining a bird, after the brine period rinse out the cavity and the outside well with cold water to get rid of any excess salt and pat it complety dry with a paper towel. Wet meat cooks like crap, drying the meat=crispy, golden brown flavour.

I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne