Im going to be Cooking a pork butt this weekend to break in my new bbq guru, but the last one I did was extremelly salty, and I need some advice or a new recipie/metho. Last time I used headcontry for my rub (i use it on my ribs and they are damn near award winning with other stuff) but for some reason the butt turned out really salty. I dont use mustard on my ribs but did on the bitt and was thinking thus may be the issue (i also noticed my brisket was saltier when I used mustard). I didnt brine the butt or marinate it just rubbed, smoked, and sprayed apple juice. Anyone have any advice for me. Also anyone have a recipe for a brine or finishing sauce that isnt extremely vinegary and salty.