I've always done my butts the same..mustard rub-sit for 24hr then 225-250F with heavy smoke until 200.
I've heard a few people brine their butts...so what the heck-we'll try it:
Each butt is 10lb +/-
1-natural..nothing out of the package
1-brined 48hr in Coca-Cola
1-brined 48hr in Hawaiian Tropic Fruit Punch
(Notice the effects of the marinades on the meat color)
Then all 3 were liberally covered in yellow mustard and a dry multipurpose seasoning blend. Then wrapped in plasticine put in fridge for 8hr.
Butts went in the smoker @ 0400 this am... Hoping to be done at 1800 this evening.
Progress pics and taste reports to come!