re: Thinking of brining a chuck roast

Not sure. It's something I picked up at the international market in Metairie. I'll go check the ingredient list.

I put a cinnamon stick in the brine but I don't know that any of that flavor will make it's way in. I'm pretty sure you usually have to get some heat to get the aroma out of the cinnamon and into the broth.

I put a few saffron threads in the stock as well