Mustard and homemade rub. Spent the night in the fridge. Lit the pit at 0545 this morning. Meat on at 0605 with apple wood. 1118--- internal temp 144 degrees. 1450--- internal temp 165 degrees. Pulled from smoke, placed in pan that had been under it all smoke with drippings and apple juice. Double foiled and back in smoker. 1703--- internal temp 203 degrees. Pulled and wrapped. Resting in cooler now. I'll post a comment with the finished product after I pull it after while. Many thanks to Bearcarver for the step by step I followed on this smoke. Awesome guy!