I have made BBB 4 times now, the first three came out great…..But this last one was missing something. I know the one change I made this last time was I had more meat that the previous cures. Previously I had been curing about 14-18lbs of Boston Butts, this time I had 22-24lbs of Butts in the cure. I didn’t do anything else different than before (I wrote down a procedure of what I did from the 2nd time I made BBB and have been following it exact, mainly because I really liked it). My meat was covered with the cure solution, but I’m wondering if it was because there was less room in-between the pieces and more meat is why it didn’t taste like they had enough seasoning? (My logic, if this makes sense, if I put a ½ cup of salt in 1/2 gallon of water to cure 1lb of meat it will be salty, but if I put 10lbs in the same amount of curing solution, it may not be salty enough) The last batch (3rd) I made had a real good garlic/onion/black pepper/smokiness taste (Thanks to Pop’s and Chef JJ ) to it and this one didn’t, it didn't taste like it had enough salt…..which I really didn’t need anyway…… but the garlic/onion/black pepper just was not there this time. I will say that I like my BBB with a heavy smoke taste and I do recognize that it’s hard to repeat something like it was the first time, but this is just dis-hearting. I’m hoping that someone that has experienced this may be able to help me keep from doing this again…..I will keep trying and will not allow this to stop me from SMOKING TO MY HEARTS DESIRE, but it will be helpful to know….Thanks ShoneyBoy…….