I have never tried brining anything yet but it's on my agenda. I will try it first with a chicken. As for beef and pork, I'm not as likely to try it because I think it, as with marinades (which is basically the same thing as a brine) tends to change the flavor of those meats. In my humble and uneducated opinion, I believe that pork and beef stand well on their own without much help where chicken and turkey seem to benefit from some added flavor.
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