Help a newbie out !

In my opinion brining is very much a personal preference. It is said to enhance flavor- I am not convinced of the accuracy of that. I sometimes brine whole turkeys when I smoke them for special occasions, and use a standard brine recipe I found on the internet. I have tried adding such things as cranberry but even brining for more than 24 hrs does'nt seem to impart any more flavor. The one brine I do use freuently is a pure Maple syrup brine when smoking slamon. I have not brined chickens so no first hand experience there. I find that the thin meats such as chicken do better for me when grilled with frequent application of sauce. My one experience smoking chicken breast didn't turn out any better than grilling. Good luck as you find your way through the smoke! Let us know how it works out!