Why brine?

Tastes.

The only thing I've ever brined has been a fresh (Uncured) ham. Pork doesn't need it in my experience. I've never brined lamb or even chicken. Marinated, yes, but never brined. Just curious, why no beef?

A Brine induces osmosis in the cells of the protein it pulls the brine solution in hydrating hte cell to a super saturation, if you flavor the brine it will bring some flavor too WIN WIN. Increase in moisture & subtle flavor.
My favorite Brine for Chicken
1/2 Gal water
1/4 cup Kosher salt
1/4 cup honey
2 tbl Texas Pete or any hot pepper sauce you like
juice from 1/2 a lemon & 1/2 a lime (If the fruits are small use it all)

You bring your Mrs to Texas Mate I'll Change her life with some Quality brisket:mrgreen: If it will repair a damaged Vegan It will fix her too.

A long story made short..

Brine can add flavor, make the meat a little more tender, and keeps it very moist and juicy when served.

It really adds a lot of moisture to a bird or any cut of meat that is lacking in fat content such as lamb or venison, sometimes a brine is the only thing standing in the way of overly dry meat. Here is my go to brine that pretty much works for everything, simple but effective.
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
1 tablespoon coarse black pepper
Bring to a boil and remove from heat and allow to cool. To speed things up you can cook it up with only a quart and a half of water and then add 1/2 a quart of ice at the end to cool it faster. I brine half chickens over night or for 12 hours total in the fridge or in an ice chest.

Not to put too fine a point on it, but brine is just salt and water, which adds moisture. Flavored brine can add flavor too.

A good thing about brinning a chicken is if you mange to over cook it, it will still turn out nice and juicy. My daughter likes her chicken ruined (overcooked to me) so If I brine it and cook it to her specs, it is still edible for the rest of us normal folks.:roll:

Blessings,
Omar

retired trucker said:

A good thing about brinning a chicken is if you mange to over cook it, it will still turn out nice and juicy. My daughter likes her chicken ruined (overcooked to me) so If I brine it and cook it to her specs, it is still edible for the rest of us normal folks.:roll:

Blessings,
Omar

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Yeah, my sister is the same way, after it's cooked to death she then smothers it in ketchup!!! OH, THE HUMANITY!!!