The brines that I use will consist of equal parts kosher salt and white sugar. I will add other things like pepper, rosemary, sage and other things all mixed with water depending on what flavor I am after. Poultry and some cuts of pork will benifit heavily from a brine. It will mainly add moisture to cuts that will normally be dry after smoking or grilling and will also drive some flavores deep into the meat. I'm sure others will add to this cause there are as many brine recipes out there as there are brethren.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle