Brining is a way to season your meat and assist with ensuring it is tender and juicy. Without taking you through a chemistry lesson, the quick and easy explanation is that brining helps break down the tough muscle proteins present in meat and poultry. The salt in the mixture draws out the moisture from the meat through a process called osmosis. The salt then dissolves in that moisture and creates a natural brine. Because there is more salt in the brine than in the muscle of the meat, the muscles absorb the salt and the other herbs that were mixed in (flavoring the meat throughout). The salt causes the meat proteins to denature making the meat more tender.