Feedback on Alton Brown's Boston Butt Brine

I was always told that the brine would never be able to penetrate the muscle enough for it to matter on a butt which is why most inject. Interested in outcome as well.

I just read over his recipe, and I suppose that it is successful because of the molasses and high temp at end. Brines don't work as well with fatty meats. The dissolved salt doesn't penetrate the fat, and I don't know how it works w. the connective tissue.

But molasses has a strong flavor, and finishing the butt wrapped and at 300 would really amp the taste.

The brine is a good thing. I had to cook 16 butts one weekend and I brined, butterflied boneless butts and turbo cooked without foil.