Why Brine?

Meat cooks in two stages, the "First Sweat" and the "Second Sweat".

The First Sweat, beginning around 120 degrees, causes the water in between the meat cells to evaporate.

The Second Sweat, beginning around 140 degrees, causes the water inside the meat cells to evaporate. It is during the Second Sweat that meat begins to dry out and become susceptible to overcooking.

Brines use osmosis to draw water out of meat cells before cooking, leaving the cells' natural salt levels to become more concentrated. The increased salt to water ratio denatures the proteins in the cell, allowing them to bind to the remaining water and tenderizing the meat.

Because the denatured proteins are bound to more water molecules than normal, the Second Sweat doesn't begin until 160 - 170 degrees - the temperature at which the meat is done.

The end result is meat that has retained far more of its natural juices and has developed a smooth, tender texture rather than dry, stringy meat.