> But if you flavor your brine with delicious things like fruit juices, stock, herbs, spices, sugar, and more, then surely your meat will be more delicious than if you just soaked it in a plain old salt-water solution. Sorry, but nope! Flavor molecules, unlike salt, are for the most part too big to penetrate the cell membranes of a piece of meat; your brine may taste flavorful, but your roast will not.

https://www.seriouseats.com/how-to-dry-brine

I'd _highly_ recommend the book The Food Lab, and site Serious Eats. They both go into the science of cook and answer lots of questions like this.