Is "quick brining" as effective as an overnight soak? I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?
Given the source (Michael Ruhlman) and that it was linked by Seriouseats, I am willing to bet cash money that not only does it work exactly as stated, it will provide spectacular results.