I have a pork butt all prepared to cook tomorrow. I will follow up tomorrow with updates.
Sweet and smoky rub added
I will be slathering on a creation of regular mustard, stone ground mustard, honey, and a few splashes of tabasco.
The butt is slathered with love.
And wrapped up and in the cooler until tomorrow. It will then be injected with apple juice infused with sweet smoky rub and on the smoker at 250-275 for 8= hours to an internal temp of 195. Can't wait!