So a fresh pork shoulder or rib rack is lying in the refrigerator, taunting you. You dry-brined it last night (You did, right? If not, do it now), but that was just setting the stage. It is showtime!
“Baton is up, and this preparation will make your low-and-slow porkformances really sparkle.”
Don’t blame me for the pun. I’m just the copyist.