"A variation I do is using baby Portobello mushrooms. I also do not use celery, as I find using celery in anything will impart its slightly bitter-sweet flavor in it. Good for poultry; not so much for pork or beef, in my opinion. As a tip, put the pepper and bay leaves in a bouquet garni or a mesh tea infuser ball, and put that down into the water. Not everybody likes biting into big pieces of pepper. The same can be done for anyone using the pre-made seasoning packets found in pre-brined supermarket briskets. I've got more tips like this on my blog."