Wet brine for smoked duck?

Always smoke a duck for Thanksgiving and want to try wet brining this year (I usually dry brine). My thinking is that moisture is good anyway for smoking, so the “disadvantage” of wet brining (too “watery”) will be an advantage here. Plus I mostly just want to experiment.


Anyway, obviously I can just make a simple wet brine but wanted to see if yall had any good advice