2nd Pulled pork attempt. To rub or not to rub? To foil not to foil? These are the questions.

The best 'cue I've made has been without rub. Really doesn't have much of an effect on the bark, IMO. Whereas the bark on a rubbed shoulder ends up as a more of a concentrated dose of the seasonings from your rub, the bark on a naked shoulder is more smoky/porky. I've never had any problems with getting a nice crustiness on an un-rubbed piece of meat. I usually wait until the fattest part of the shoulder hits 190-ish, then mop it with a vinegar-based (usually Lexington-style) mop each time I add new wood to my fire. That usually means twice if I'm shooting for 200-205, but it's sometimes three times. There's not a ton of advantage in mopping too much earlier, in my experience.

You will probably get a little bark, but if you want thick dark bark then you will want a rub of some sort IMO.  I put mine on heavy the night before and put it back in the fridge overnight or for at least 4-6 hrs before it goes on the smoker.  I haven't used mustard yet, but that would be another way to get a heavy bark on if applied before your rub.  Supposedly you do not taste the mustard it is basically just a binder between the meat and rub.  I usually don't foil until just before I put it in the cooler.  I spritz every 30-60 min after the first 4 or 5 hrs. For my PP I usually go to 205* IT the bone will slide right out and be clean.

What rub did you use....homemade or store bought?

Is there a flavor that your boys don't like?.......salty, sweet, spicy, bitter?......if so you could make your own rub and leave out the flavor profile that is unappealing to them.  Or you could do a real simple basic rub with some turbinado sugar, kosher or sea salt, and a little pepper, onion and garlic powder, and a slight bit of paprika or chili powder.  You could also use a simple spritz of apple juice and some other spices or flavors to enhance you pork as well. 

One other suggestion is do a search here for pulled pork finishing sauce and there should be one by SoFlaQuer.  It is excellent!!  I use regular vineger instead of the cider vinegar he uses.  You apply the finishing sauce as you serve it, we put it in a squeeze bottle and people can use it as they want...kinda like BBQ sauce

Hope this helps

Aaron