I tried the brine method and found it to make the meat too salty for my taste. So if you want to marinate, don't forget to dilute what ever your marinade is otherwise the flavor will be very very strong. Aging in the fridge is a must at least 24hrs. Also, it's better to let the meat get to room temperature before you put it on the fire. Then once cooked, it needs to "rest" for 5 or 10 minutes before you start cutting in to it.
A good thermometer is a must for cooking meats; when you take the meat off the fire for the "rest" the temperature will momentarily go up. Being able to tell exactly what the temp is helps to keep the meat moist, properly cooked while not turning it in to shoe leather.
When in doubt, cook it low and slow checking it frequently.
