So I'm planning on smoking a 10lbs butt for pulled pork for an xmas party sat and I was wondering, has anyone ever injected a pork butt with bourbon/apple juice? I will be using the finishing sauce (the one that seems so popular) for the first time and be making a mustard based bbq sauce as well. Anyone ever tried something like this? If so, how did it go? Recommendations? Thanks in advance for your suggestions!!