Welcome to the party! Yep, once you get a taste of Lazy Q, the charcoal and stick burners tend to get lonely!
Brining is not just for poultry anymore! I started brining pork butts last year, and will never look back. It makes an incredible difference in the moisture and flavor of the pulled pork. Many even brine briskets, which also benefit a lot from the process.
Here's a little post I put together on different types of brines, and how they work:
http://smokinitforums.com/index.php?topic=1504.0Since brining is essentially a chemical reaction between salt and protein molecules in the meat, just about any meat can benefit from the process. Do a little reading on it, and don't be afraid to get outside the brining bucket! I resisted trying it for a long time, but now use the technique on poultry, pork and beef!
