Typically, a brine is a simple solution of salt and water plus optional flavorings. The brining process breaks down and extracts some of the proteins from the meat, which allows liquid to be absorbed into the turkey. When the poultry is cooked, the proteins coagulate, preventing the absorbed liquid from escaping; therefore, brining helps to ensure that the poultry will remain moist throughout a lengthy roasting period.
A brine curing process involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods. The solution usually consists of salt, water, sodium nitrite, plus flavorings, such as honey, sugar, herbs, or spices. Brine curing is also known as "wet curing." The most commonly brine cured food are hams.
There is really no need to add curing agents to your chicken brine if you are planning on feasting on it after it is smoked.
No way is a beer can chicken going to be as moist or as flavorful as one that has been brined.
