...been reading a lot of the posts here, great stuff. I haven't used my smoker/grill yet (new to that too, I did post an introduction in the Cattle Call forum), but I was wonder, brining....what stuff do you brine, what don't you brine. Read about someone brining butts. One response said they only b rine poultry. Well, I was thinking my first attemp at Q'ing would be either ribs, chicken, game hens, or all of thee above. Wasn't even considering brining the chicken; was just going to use a rub....is that a bad thing?