Cooked my second ever butt yesterday and still not happy at all with the taste. 7# butt, cooked for 9 hours (grill temp ran at 225) before reaching 195, wrapped in foil and towels in cooler for 2 hours. Not very tender, not good taste, no salt taste at all.
Heres how I prepared it.....rubbed in EVOO, coated with Dizzy Pig Dust, wrapped in plastic wrap and in the fridge for about 48 hours before I could cook it. Put another coat of Dust before putting on the Egg. When I took it off and chopped it I had to add lots of salt before it was tasty. And it was NOT nearly as tender as I thought it would be.
Here's my main question.....do you put salt on your butts in addition to your butt-rub? What am I doing wrong? Or what can I do to product a better tasting cook?