Fan,
Brining can add a great flavor profile, but the main reason is to modify the protein molecules, at the surface of the meat, to "trick" the meat into retaining moisture. Read this primer on brining, and see if it makes sense:
Brining 101Yes, this is "Lazy Q" at it's finest, but brining is a part of prep work. What we mean by "Lazy Q" is
not having to tend the smoker 24/7. We can focus on the critical prep work that really makes a difference! Brining is actually very simple, and really not time-consuming (unless you want to sit in the fridge with it for a few hours)
Seriously...takes very little time to make a brine and put the meat in it, and the brine time is "hands free," so to speak! Believe me, once you try it, you'll be hooked! Oh, and don't knock the flavor profiles you can infuse in the meat until you try them; you might just be surprised!