Followed Jeff's instructions from his newsletter, Brined the pork overnight in a mixture of Apple Juice, Salt and some of my rub.
Coated them with a thin layer of mustard and applied rub.
Fired up the smoker to 250, apple wood chips and put em in.
Started the BBQ sauce (Jeff's Recipe) and cut a portion of it half and half with apple juice
In smoker picture, they are up to temp.
Had to fight off the wife and kids, these were made of a pot luck lunch at work.