I have been smoking birds for many years and always brine them before smoking. I always have great results. But, I was looking at a chicken from the store the other day and it says it is soaking in a 10% salt solution. My question is why should I brine pre-packaged birds, like chicken, when they are soaking in a 10% salt solution from the store? I understand that you can add flavor to brines, but other than that the science doesn't change, right? They are soaking in brine from the store. Not trying to blaspheme - just looking for understanding.