The confusion stems from what folks are perceiving to be the goal of brining.
In my case it always has been, and always will be ...moisture.
Smoking low & slow is a drying process (removes moisture). If I am going to take a delicate piece of meat and toss it on the smoker for long periods, I want to introduce extra moisture.
I see all kinds of posts about flavored brines, with the thought being..if you are going to introduce liquid into your turkey, why not make it a flavored liquid..
I don't subscribe to that theory. Not that brining with a flavored won't introduce that flavor you are seeking, but injecting does it much more readily.
Salt is the vehicle which carries your moisture through the bird, and as Russ mentions, it is difficult to get an overly salty bird by brining an enhanced bird, but it is VERY likely you will get mushy meat.