Salt is a critical ingredient that ramps up the juiciness, tenderness, and flavor of any meat when used to season before cooking. Some sprinkle salt on the surface, but why season the surface when you can get it deeper? Some inject meats with a salt solution, but only the skilled avoid pocketing the liquid, causing inconsistencies within the cut. Others may submerge the meat in a salt solution, known as a wet brine. In my opinion, wet brines are a lot of effort, especially if you complicate them with sugars and spices. All of the above work, but I want to MIME.