1.) Should I brine? I've heard some people brine while others never brine the butt. If I do brine, how long?
2.) Should I inject the pork with a liquid? Again, I've heard people never do it while others always do.
3.) Should I apply mustard before applying the rub? I know mustard helps the rub stick and does not give it a mustardy flavor, but I've also seen alot of people apply the rub without mustard.
4.) Best type of wood to use? I will be using lump charcoal as the main heat source, but was thinking about using hickory and apple for additional flavor.
5.) I've heard after about 6 hours or so the pork butt should be placed in an aluminum pan and foiled during the rest of the cook, and in the pan you should pour in some apple cider or something. But I've heard people say this is a waste of time adding the liquid. Thoughts?
I was thinking about brining (if I do) the butt tomorrow morning for about 12 hours and apply the rub in the afternoon to let it sit overnight so I can start smoking it sometime sunday morning. Any tips and suggestions are greatly appreciated.