Help! first smoke ever and it's too salty..

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Well I've been dry brining and just judging the amount of kosher salt with the eye. I wonder if I can put on a lot more. I will check to see what 0.14lbs of salt looks like (64 grams for a pork butt).
 
Yeah that seems more than what I've been doing. It's about 4.5 tablespoons of kosher salt for a 7lb pork butt.

So just add the 4.5 TBs of kosher salt and dry brine for 36 hours? The wash and add mustard + rub?
 
Yeah that seems more than what I've been doing. It's about 4.5 tablespoons of kosher salt for a 7lb pork butt.

So just add the 4.5 TBs of kosher salt and dry brine for 36 hours? The wash and add mustard + rub?

I would add the salt, spices and wrap in saran... let sit in refer for a few days then smoke.... no rinse needed...
 
I've read that it does give a better result and plus, its MUCH easier than a wet brine.  Less hassle.  Dry brining all the way. 
 
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