I've done lots and lots of testing. I remember you said that when testing pizza and fried chicken, even if it's bad, it's still sort of good. I've realized that brining is the complete opposite. When brining is done wrong, it will turn you off the concept entirely. However, when you find that sweet spot, you will find it difficult to omit brining from a recipe.
I've flirted with that sweet spot enough to know that brining can be great