Brining is another great way to infuse your lean meats/proteins with flavor and moisture. I was always one to create a marinade for my meats. Often times my marinades were soy or ginger based increasing umami flavor. The flavor would be there but the "texture" of the protein remained the same.
So what does brining do? The process for brining is similar to the way you marinate except your brine is salt based. A salt based brine is the best way to change the "texture" of your meats -especially lean meats.
Brining puts flavor inside out! Additionally, the salt breaks down the protein molecules allowing more moisture (water) to enter the cells. This process of osmosis simply gives you MORE Flavor and texture tenderness.