Tomorrow I'm going to smoke 4 smaller pork butt roasts. Two of them have been soaked in a brine. And those I plan on not putting any rub on. If I do maybe very little. The other two I plan on using yellow mustard with my favorite rub tamed down a little so as not too spicy. Then I plan on injecting those two with apple cider vinegar tomorrow before I put them into the smoker. I plan on smoking at 225 until 170 is reached. Then finishing of in foil until 205. I plan on using a combination of oak, hickory, and apple wood chips for my smoke. Does anyone have any suggestions? Or do I seem to be doing it right?