Brining before dehydrating?

I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or poaching it) to make it more tender and hydrate better on the trail. I wonder if brining the chicken for a couple of days before I cook it and dehydrate it would make the chicken even more tender? If not, why? And, what else could make the chicken hydrate quicker and better?