Brining meat is the way to ensure that it remains tender and moist after roasting, grilling or smoking. Soaking meat in a solution of salt and water or rubbing the meat with salt and then allowing it to sit for several hours is the key to moist and tender meat. Wine, vinegar, and other acidic marinades are poor choices, as they make the outside of the meat mushy. The following table provides general guidelines for brining. The addition of sugar enhances the browning reactions.