Brining is like marinating but it is faster and more effective because it tenderizes every protein in the meat, not just the outside.
In addition to a brine’s superior ability to penetrate meat as a tenderizer, brines also protect meat from drying out while cooking.
Brines work in much less time than marinades requiring only 30 minutes for chicken pieces and 1 hr for steaks or chops.
Brining produces juicier meat, even when the outside is charred.
Unlike a marinade’s use of acids to break down the outside of meat, brines use osmosis to tenderize meat at its center and season the whole cut.