I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marinate/brine your meat before putting on the ...
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?
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?