A little late to this party, but wanted to toss in something about brining. The only thing I've ever really brined is turkey. I like to inject pork with an apple juice based liquid and usually use only a rub on beef. The brine mixture I use for turkeys is basically water, a cup of salt and a cup of sugar. To that, I'll add oranges, lemons and limes - all quartered and squeezed into the mix. I normally do at least two turkeys, taking the wrapper off after they are partially thawed. I place them in an ice cooler, add the water and other stuff and leave it overnight. The next morning, I rinse the turkey, then stuff the cavity with some of the fruit and some onion. Inject with a butter and spice mix, then rub the exterior with a mild spice mix and let 'em sit in the smoke for a few hours. Oh, I start turkeys on the breast for about 90 minutes, then flip them for the rest of the cook.