I have no real clue. I now brine/marinade all my meats in cooking wine, salt, and spices, and I'd swear they're the best they've ever been.

I think moistness of cooked lean cuts has a lot to do with how it's rested after cooking. Are you giving it some time to draw the juices back in?

You're the professional tho, so take that with a grain of salt!

Eta: brines don't penetrate beef very far, so I think your sous is a dummy

i think this guy is correct actually. agree with the dry brine suggestion though, that'll help some

they make it tastier

also i can leave it in the fridge for longer wothout worrying about it going bad

Why not just try it and find out?

Brines don’t penetrate very far into meats, tbh.

do you use larding needles for your beef?

Can't you just experiment?

Dry brine is the bomb. Just rub salt on the meat. Let it sit out in the fridge for 1 - 3 days. Tenderizes the protein. I do chicken for 1 day, turkey for 2 days, steaks for 3 days.

Brines don't necessarily meat more or less moist, it greatly depends on the meat. However, I do not really brine beef unless I'm making skirt steak or something I'm cooking so quickly that I need something else other than cooking time to tenderize. I'd recommend doing a dry brine for beef. Throw it on a lifted sheet tray uncovered, and heavily seasoned with salt. It will look dry when it comes out of the fridge, but will actually help the beef retain its moisture, along with making it more evenly seasoned.

How are you guys cooking it? If you're making a pot roast that's going to sit on a steam table all day, you want to do your best to prevent any moisture from leaving. Hotel pan should be covered in plastic wrap with foil on top to prevent moisture from escaping.