As the title says, why does brining work?
If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
To further add to this. Here's an explanation from the Chefsteps site on brining
Actually, it's a popular misconception that brining works because of osmosis. If it was really osmosis at work, plain water would work better than salted water. Kenji over at The Food Lab went into this a few months ago: http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
Here's the relevant bit:
In the article he discusses the downsides (flavor dilution) and alternatives to brining (salting). I'd check it out, it's a good read.