Why is poultry brined before it is smoked?

In the context of poultry processing, poultry is brined before smoking to incorporate flavorings into the meat. The process involves soaking the birds in a salt solution that contains specific flavorings, which helps prepare the meat for the smoking stage. Following the brining process, the birds must be allowed to dry before they are smoked using either real wood shavings or smoke flavoring.1