Out of the cryovac and on with the Rub with spices and sugar, no mustard here. Fat side up into the smoker. Pull the fat cap off and we take out a majority of the fat, about 90% when preparing for the regular store. If a regular asks us or if its for us, then we keep most of the fat and remove just the sinue and gristle. We all know fat is flavor, and smoked fat is even BETTER!
No sauce, we put about 12 or so we make on the side if you like that sort of thing. A lot of our guests don't use any sauce at all, but more use some sauce than none.