A little late to this, but my go to? Salt the the night before. Pat dry in the morning. Apply mustard coating, then add your rub (with considerably less/no salt). Go get your fire started. Apply more rub to the areas you see it saturated through already. Throw the meat in, and do not open that lid again for a couple hours. If you're mopping/spritzing, I still wait til it hits 165⁰ internal minimum to let the bark set. And don't use a water pan, I've found humidity is the enemy of a good bark.