@JeremyCherfas I can definitely taste the difference in moisture after wet brine. Dry brine I do more for the flavour and a little bit of "insurance" when I haven't planned the meal in advance — e.g. when I woke up this morning and couldn't decide what else to do with that other half of the chicken breast.
I need to try wet-brining tougher cuts of beef and horse. Apparently that's a thing in French restaurants, with the "steak frites"