i'm not anti anything. i love all things. in their proper context. wet-brining does introduce a lot of water that can make poultry, especially, "squishy" even after roasting. but it's good for pork, which has a firmer texture. marinades are great, even though they don't do what most people think they do -- they only season about the exterior 1/8 inch of the meat. and they don't "tenderize" ... though they will make the surface mealy and granular if there's too much acid for too long.