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I'll use the discussion on brining as a jumping off point to complain about enhanced meat again. I avoid any meat that has be enhanced or injected with an up to x% solution of sodium phosphate, salt, or any other variant goat piss when I am smoking. It is kind of a commercial brining process that ruins the flavor of the meat when you smoke, IMO. I'm not so picky when cooking indoors (fast). If you do your own brining on top of the commercial enhancement, the results are likely to be unpredictable. Read the label carefully, and know what you are buying.
I've brined chicken before with good results, but I'm not really much of a smoked chicken fan. I've never brined pork, because it tastes so dang good just the way it came off the pig.
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