That is very interesting stuff Bo, I have to say, the use of baking soda for adjustingt the pH is new to me regarding BBQ and bark development. I have used a similar process in Chinese cooking, never leveraged it to BBQ though.
It sure looks great.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."