These are the two butts I picked up from my butcher, 15 lbs total. I always inject and rub the meat at least 12 hrs before they hit the smoke.
I always score the fat and then inject a mixture of Apple juice, cider vinegar, garlic powder, salt, and pepper
Here's a picture of the underside of the butts. I normally use a plastic butcher container that I buy from Cabelas but that was already being used so I had to use this ceramic coated metal pan. I always use plastic wrap if using metal to make sure there is no metallic flavor left behind.
I use plain yellow mustard as my sticking agent.
I now use my rub and make sure to hit all spots on the meat. I've found that this helps build my crust and helps with locking in the juice. Once I have all sides covered with rub if there's any wet spots I try to hit them again with the rub.
Now I cover with plastic wrap and allow to sit overnight. I'm waking up early to get them started and will show the progress as the day goes on.