As the title says, why does brining work?    If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked? 
George Orwell wrote A Nice Cup of Tea, a short essay on how to make a proper cup of tea (by British standards).  It is an informative and funny reading, although too tongue-in-cheek in some parts and a bit antiquated in others.  You may find it here. 