Brining adds salt to the meat, so it is obviously not a suitable technique for those on a sodium-restricted diet.
The skin of brined poultry resists browning and becoming crisp. You can improve the situation by patting the meat dry, then storing it uncovered with skin exposed in the refrigerator overnight.
Some folks advocate injecting the brine instead of soaking in it, to leave the skin less affected. Others prefer “dry brining” which is like using a really salty rub. Both work, and are worth exploring.