I’ve wet brined turkey and chicken, but not other cuts of meat for no particular reason other than I thought they didn’t need it in the preparation I used. Wet brined turkey was my go to for many years, until I tried dry brine and never went back. I like the flavor or both, but to be honest, not having to deal with finding a place to store a 30lb brined bird and brining liquid in a well-chilled spot is way preferable.
I also preferred simpler brines – salts, maybe a few peppercorns and earns or peels for some aroma. I can’t say that when I’ve tried other brines, like with cider, it added much to the dish. In fact, one danger I found is over-brining and having something overwhelm the flavor of the chicken meat. I tried it with a pickle juice brine for some chicken parts, and I got pulled away from cooking it the night I intended. I cooked it the next day and all I could taste was the pickling spices from the juice – YUCK. Never again! 
