Brining meat helps it cook up juicy and well seasoned. When brining larger cuts that require a long soak, such as roasts and whole poultry, we typically suggest a time range. But while it’s important to brine the meat for at least the minimum amount of time, don’t brine longer than the suggested range. The far end of the range is built in for the cook’s convenience, not because the meat will be significantly juicier or taste more seasoned. To prove it, we tracked how fast salt moves into a roast over time.