What kind of brining are you looking to use, one with cure or one without? If you do one with cure you are essentially creating a basic corned beef (sans pickling spices) and modifying the chemistry of the meat itself by curing it; without cure you are enhancing the flavor profile with whatever spices and ingredients in your brine.
Welcome to SMF, our little global smoking meat forum! If you would please stop into Roll Call (under Announcements, you can jump to it in the "Forum Nav" Bar below) and introduce yourself, where you're from, what equipment you have and/or add to your arsenal and anything else you'd like to share, it would be fantastic and give us the chance to welcome you properly! Thank you so much for posting and asking important questions; we all learn with every question and we appreciate it!