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What are your thoughts on dry brining?

Forgot to mention, but here's a good finishing sauce for pork butt, it's real good : https://keeprecipes.com/recipe/howtocook/soflaquers-finishing-sauce-pulled-pork

I'll have to give Sous Vide a try, I've read a lot of good things about it.

Get one of those thermometers that you can stick in the breast while it's in the oven. Thing with ******* is you have to cook em' to 165, if you let ******* rise to something like 185 chances are they'll dry out. **** I've heard you can cook em' to 160-162 and let the carryover cooking take em'...

Liked the old Rub Dat Butt better, the newer version is too salty. KC Masterpiece used to make a rub that was the bomb, tasted like BBQ sauce, sadly they discontinued it. I hear good things about It's Incredible/Heaven Made products, can anybody on here confirm, looking for a low salt rub...