Im a huge fan of brining since i started it about a year or so ago myself. I use Sea Salt only and i have noticed that if my rub has quite a bit of salt i cut my brine salt WAY down. I sometimes just use the brine for flavor no rub or sauce. Its a very mild flavor if you brine it long enough. Rosemary,lemon,SeaSalt,thyme,hot sauce,garlic,onion...the list goes on bro! Give it a shot and let us know!
2008 WSM, 2000 Simpsons Smokey Joe, 2001 Platinum Blue Kettle, an 3 more i still have to identify.