I don't brine my birds. Unless you're buying them straight from the farm or right from your yard, they are all injected(enhanced) with a solution. I spatch 99% of my birds and have never had mushy meated one yet. What temp do you smoke poultry at? I run my UDS and Mini-WSM at 325+ to get the best results.
Have to agree. The last 3 times I have done chicken , I have stayed away from the brines. Best chicken I have ever had.Keep it simple, no brine. Simple rub of SPOG (Salt Pepper Onion Garlic) I add chipotle or paprika. Crank the heat 350. I'd spatch the bird. Use a 50/50 mix of cherry and pecan. Like I said I don't brine for the very reason that a lot of the brines break the meat structure down.