So in a world test, do you really notice a difference in the end results.....
The "end result" is subjective. If I try to repeat very exact results, the equilibrium brine is key (like for jerky). Time is not a factor, so if you leave it too long, it will not be ruined. If I want "close enough," I use gradient brining (known brine, with time being the control). For simplicity, I use gradient brining with butts and briskets, but I also have a pretty good idea of min/max times needed to get the results I want. Poultry is the same way - close enough is good enough.
If you try equilibrium brining, do it on something you want very tight control on. The cool thing is, you can very accurately adjust the results to exactly what you like. Too salty? No problem - dial back the salt percentage next time! Too sweet? You get the point.
