Do you season with salt after brining?

Yeah, but only between 1 and 4 grams, and never multiple times.

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Do you season with salt after brining?

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very carefully, if at all

If we're talking poultry, then yes I do, but only after I have thoroughly washed the bird under clean, running water.

I would wash the bird, pat dry, and then season the outside as you want. Brining gets to salty when a bird is seasoned after a brine without washing all the salt from the brine before seasoning.

I brine 60=70% of all pork and chicken that I cook, I rarely add any salt when I brine something.

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Honest question...what does brining actually mean?soak in salt water?

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pretty much

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I brine 60=70% of all pork and chicken that I cook, I rarely add any salt when I brine something.

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What? How are you making your brine?

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Do you season with salt after brining? If you really want the skin crispy, rinse off all the brine and use a spoon to separate the skin from the flesh. For extra effect, rub butter and herbs between the skin and flesh.

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Or stick the hose from an air compressor under it and let it separate the skin from the meat.

1 cup salt, 1 cup sugar, 1 gallon water = basic brine

Would not let a whole chicken brine more than 12 hours, cup up pieces about 4-6 hours.

Wash with cool water after brining, pat dry very well, put in icebox uncovered for as long as you have before cooking, a day or 2 is best for crispy chicken.

Roast at 400 until done, (about 60 minutes in a 400 oven)

I cut salt to 3/4 cup. Add whatever you like to brine.

Can salt a bit before cooking but really not needed.

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The point of the salty/hyperosmolar brine is to use osmosis to force water into the protein and make it juicier.

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Actually false, it's not osmosis. And the water has very little to do with the added "juice".

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Brining doesn't really add salt or whatever else is in the brine to the food.

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True.

Osmosis is water moving through a semi-permiable membrane from an area of low concentration to an area of high concentration. If it were osmosis the meat would actually be less moist.

The salt breaks down the surface proteins of the meat which reduces the amount that they "open up" when the bird is cooked. It's the reason why dry brining is just as effective as wet brining, if not more so.

Soaking the bird in plain water also adds water to the bird pre-cook, but that is quickly removed due to the lack of the surface protein break down. The retention of water in both the wet brine and soak in plain water is from regular diffusion, not osmosis.