This was my first venture with smoking. Finished product was SALTY, so much so the g/f and my son couldn't eat it. I tried a little piece when I was pulling and thought with a little finishing sauce and mixing the internal pieces with the outer bark it would lighten up. It did BARELY. The only great thing about it was the smell. Man, that was the best smelling pork I ever laid my nostrils on. Anyways, here's the timeline. Rubbed the butt the night before. Maybe the rub was too salty? 1/4c. Brown Sugar 1/2c. White Sugar 1/2c. Paprika 1/3c. Garlic Salt 1/3c. Kosher Salt 1 tbsp. chili powder 1 tsp. Cayenne Pepper 1 tsp. Cumin 1 tsp. Fresh Black Pepper I then re-rubbed 40 minutes before putting it on the smoker. Here's the WSM getting ready to roll. 3 chunks of hickory, 4 smaller chunks of Cherry. Maybe too much wood? -11*F was the current temp. 1 full chimney unlit went in first. Then wedged in a few chunks, then another full chimney on top with more chunks. I did the minion with 20 hot coals on top of that. I tell you what, I need to do a better job of catching the temp on the way up because I had to fight it to get down. Also had an empty water pan and 12" clay saucer, both foiled. Meat is on at 11:30PM! And a good look at my windblock. The temps spiked throughout the night. Topping off at 280*F or so. I got it down to 270*F and went to bed. Woke up and it was at 235*F top lid. I stirred the coals and put 15 unlit briquettes in the ring. About 10am. Just coming off of the plateau. Pulled it at 12:30PM at 198*F for a total of 13hr. cooktime. It looks good to me. Double foiled and put in the warmed cooler. It rested until 3pm and was 149*F when I started to pull it. The top of the meat was dry, and the bottom was mushy. The bark was WAYYY salty and didn't mellow out much after pulling. I made a NC style finishing sauce. 2c. Cider Vinegar 1 1/3c. Water 1/2c. plus 2 tbsp. Ketchup 1/4c. dark brown sugar or to taste 5 tsp. salt 4 tsp. red pepper flakes 1 tsp. ground black pepper 1 tsp. ground white pepper Starting to pull. Finished product with some homemade mac n cheese, cornbread muffin, and baked potato (not shown) on the side. Like I said before. The pork was not good at all. I still ate it and the finishing sauce helped it out but it was still very salty. I used very little of the finishing sauce. Any suggestions to improve for my next butt? Less salty rub? Less smoke wood? Thanks for all the help already!