My $.02 -
I personally do not brine anything. It adds a lot
of salt, which I do not need.
I'm not all that impressed with the flavor either.
When smoking poultry I apply a bit of rub, insert a probe, and smoke to 180Â°F.
It always turns out really moist with juices running out of the meat and has very nicely cooked skin, not rubbery and not hard.
I get nothing but raves using that method.
But that's just me.