Nothing to do with brining, but I remove the wishbone before I put it on the smoker which makes carving the breast easier. I also lop of the leg nubs or whatever you want to call them about 1/2 inch inside where the skin meets the leg bone. As the meat cooks and contracts down the leg bone, it exposes all them little cartilages that run through the leg meat. You can then pull them out with a pair of tweezers.
That last part might be considered by some to detract from presentation, but I've always been more concerned with ease of carving and eating.
Just don't try and take off the end of a finger with the cleaver like I did last year. Still numb, but I do have it all.
Alcohol may have been involve.