Man, that 48 hour salt window is no joke, same thing happened to me on a pork shoulder last month. The longer cure just builds this crazy deep seasoning that a 12 hour rub never touches, plus that beer towel trick kept my stall way more even, totally worth trying again.

My buddy Mike swore he'd never let a robot near his landscaping clients, then one night it moved his Tuesday lawn jobs to Wednesday without him touching it. He was pissed until both customers texted him saying the new time worked way better for their schedules. He still calls it the robot but now he upgrades its settings every month like it's his hobby.

Wait, you're blaming soggy hot dogs for losing a whole contract?