What is a "brine" used for in barbecue?

A brine is a solution that primarily consists of water and salt, often with added ingredients such as sugar, herbs, and spices. It is used in barbecue to enhance moisture and flavor in meat before cooking. When meat is soaked in brine, the salt helps to break down protein structures, allowing the meat to absorb the moisture and flavors from the brine. This process results in juicier and more flavorful meat once it is cooked.

The use of brining is especially beneficial for meats that are prone to drying out during the cooking process, such as chicken or pork. The added moisture not only improves flavor but also helps to keep the meat tender.

While marinating involves soaking in a seasoned liquid to impart flavor, brining specifically focuses on moisture retention and flavor enhancement through the salt predominantly. Smoking is a cooking method that adds flavor during the cooking process rather than pre-cooking treatment. Lastly, seasoning after cooking does enhance flavor but does not contribute to moisture retention or pre-cooking preparation, which is the primary goal of brining.