No, a good thing.
https://www.thespruceeats.com/brining-poultry-basics-335738
"Brining may be the most important thing you can do to any piece of meat you prepare, regardless of how you cook it. It is vitally important if you have chosen a cooking method that uses dry heat, such as grilling or smoking. When it comes to your backyard cooking, you need to start with a brine.
A Little Science: A brine is a salt water mixture. When you place meat in a brine that has more salt than meat, liquid will flow through the cell walls into the meat, which adds moisture.
You can check this by weighing a chicken breast and then placing it in a salt water brine for a few hours, remove and weigh again. That chicken breast is now heavier. The added weight is inside the meat in the form of water.
In addition to adding moisture,
salt breaks down proteins and therefore tenderizes the meat."