Mark Reichert wrote:

> Seems to be a case of upping the moisture content to make sure the all
> too lean modern pork is still moist at the end, as well as getting
> some seasoning into the interior cells of the meat.

That's Alton's reasoning, but the reality for shoulders, picnics and butts
is that they are usually not that lean. Unless, of course, you have a
maniacally enthusiastic butcher that hates fat. It's just not necessary to
brine.