I picked up 2 6lb butts today. I need opinions on the preperation. Mustard or no mustard first? Season it tonight, or just before it hits the smoke? My only apprehension about seasoning the night before is the salt "sucking" all the juice out. I know that many of you rub the night before, so it must work. But I need someone to put my mind at ease. Does anyone like or dislike the idea of a finishing sauce? I got some of Bruce's Crazy Cajun, any thoughts on using it..?