Well, Gang,[p]Since the first butt I ever did (on a gas Weber!), all others have been the
same: Tasteless. The last 3 have been done on a Medium Kamado, no water
pan. The first was done indirect on a Genesis w/ water pan.[p]The first needed *No Seasoning*, delightful after being pulled, full of
flavor, nothing else needed.[p]The last ones *Had To* have salt/pepper and a finishing sauce, just to be
edible.[p]Everything is cooked at grill temp about 250 for minimum 1.5 hours/pound.
All were moist and not dried out.[p]So, my question to you all is:[p]Should Pulled Pork need any additional seasoning, or did I get incredibly
lucky with the piece of meat itself on the first one?[p]thx[p]bob
(who may go back and try gas next time)[p]