Why does brining result in juicier meat when a salt solution makes water leach out of protein cells which should result in drier roasted meat?

Answer 1

By removing the liquid it produces results the same as dry aging, like steakhouses do.

Answer 2

Although salt draws out some moisture from the meat initially, it also dissolves some proteins which are reabsorbed along with the salt into the meat. This allows the meat to retain more moisture during the cooking process, resulting in juicier meat overall. Additionally, the salt helps break down muscle fibers, making the meat more tender.