I'm a part-time briner of the leaner meats, but I'm kind of mixed on it. On the one hand it's always deliciously juicy and I believe it brings out the natural meat flavor. But on the other it does leave you with a cured meat texture and sometimes an overly salty meat.
Do you brine? and if so what meats?
Are you a convert to/from brining? what made you switch?
What are your proportions? any flavors added?