Putting your meat in a brine overnight before smoking is a great way to elevate your meat's flavor. This brine I particularly love to use for my briskets and pork butts. This is a good base recipe to start with, depending on the size of your meat you may need to expand the recipe slightly to make sure your meat is fully covered. Make sure you have a container to brine in that will fit the liquid and meat. 

Cover container and refrigerate overnight. 

When you are ready to smoke, remove your meat from the brine and pat dry. Season meat with desired seasoning and smoke away!