I'm a big fan of smoking beer can chicken. I usually brine it in salty apple juice (with some herbs and such) for a few hours before rubbing and smoking it with cherry and hickory, sitting on half-a-can of light beer. I actually first witnessed doing it this way from M. Mixon.
Am I wasting my time with the brine? I know on my wings, the brine does help a lot, in tenderness and color. And my BCC's always turn out great. But w/ the beer can adding moisture on the inside, is the brine necessary?