Yes I agree w/ Paul though you're welcome to try it and see if you like it, it's not a cut of meat that needs it. I think often what we see is people brine a chicken or pork loin or something the first time, love it, and then want to brine everything in creation. It's easy to get excited about brining when it provides such gratifying results but don't forget our friends, marinades, rubs, bastes and butters.
Some are more approrpiate then others for certain meats but then as Steve says, 'Grilling isn't brain surgery'. At the end of the day it's your grill/smoker and your meal.