[mosesbotbol]

I measure out the salt per pound of food and then add spices and herbs before mulling them together. That way, I make sure the food is well seasoned (salt being the most important) and there's no left over's. Generally, I'll do slightly less than half tablespoon of salt per pound, and then about 50% the total salt as the other seasoning.

I started off with pat dry skinned butt with Worcestershire sauce, then dry rub, followed by a mixture of maple syrup, molasses, and distilled vinegar rubbed on last. I'll let the butt air dry either outside on in fridge. Since it was in the 40's, I left the butt in the WSM for 4 hours before starting it up.

I'd like to get a meat injector. I keep breaking them, but never bought a high end one. I'd love to inject a spice/garlic puree around the bone.