Brined chicken

This seems to be a rather nifty idea, hence I'm testing it. Whenever we cook or barbecue meat for a long time, moisture will invariably escape making the meat less moist, i.e. Not Good™. So if we could increase the amount of liquid in the meat, that would be good, right? So to the rescue comes chemistry and osmosis, which is natures way of making sure that things are balanced and fair, or at least at a molecular level. Meat contains a level of salt water already, so if we stick the meat in a solution with a higher level of salt, osmosis kicks in and tries to balance the levels of salt between the meat and the brine, thus pulling our brine into the meat and with it any spices or flavouring that we've added.

Osmosis on a non-molecular level.

So what I've done is to stick a chicken in a brine solution overnight and this morning I took it out to let it airdry before I put it on the grill. The airdrying is to help the chicken skin to become crispy during cooking, since smoking can easily produce a rubbery skin. There are techniques to produce a crispy skin, some involving blow torches, but for now I'll simply see what happens.