Depends what kind of brine you're using, but it just adds another layer of flavor profile to them. For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.
I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line). Like crab boil? Mix up a crab boil Old Bay brine and some Cajun spices. It's fun to experiment! But, do it safely and follow all sanitation and refrigeration guidelines, too!