I have had problems smoking butts every since I started smoking food, maybe 10 years or so, here’s my way I do it, maybe you can help me. First I brine it in a salt, brown sugar, bay leaves solution for 6-8 hours, then I rub down with my favorite rub, wrap it and put in fridge, then sometimes I inject it, if I don’t brine. Put in fridge for at least 8 hour to let all the flavors from the rub do it thang, then I smoke starting temps at 275 until internal temp reaches about 160 degrees then I wrap it with foil until internal temp reaches 195-198 then I pull off to rest for at least a hour or so, still no different taste deep into the meat. I usually inject with white grape juice mixed with apple juice or cider, and a little peach juice. After I pull bone out should I add more rub, or a finishing sauce, then chop up? Looking for better taste, not just a pork meat taste. Please help.