This is me getting it ready. My normal mustard and spicy rub, the in the fridge for 7 hours.
1 am I got up to put it on the smoker. A few injections of soda, then poured some over the top of it and into the pan. Placed it on the smoker a few minutes later at 185 degrees
6 am took the baster and sprayed the butt with the soda and natural juices.
A look at 2 pm. Tossed on some sausages to go along with it and upped the temp to 225. Bark is coming along great and it smells amazing. Will post the finished product soon.