Unwrap your Pork Butt and run under cold water to rinse.

Place the Butt on a large tray and pat it all dry with paper towels.

Turn the fat side up and use your yellow mustard as a binder by spreading completely.

Season Fat Side generously with the rub of your choice.

Flip your Pork Butt over and repeat steps 3 and 4 on this side.

Wrap the entire Pork Butt with plastic wrap and place it in the refrigerator overnight.

Remove Pork Butt from the refrigerator and unwrap it.

Prepare your smoker/grill for indirect cooking at a temperature between 250° - 275°f using 3 - 5 chunks of Post Oak or Pecan Wood for the smoke.

Place your well-seasoned Pork butt on your smoker for about 2 - 3 hours.

Insert your meat probe to begin monitoring the temperature. At this point, you will be looking for an internal temp of 160°f, and a dark Burgundy-colored bark will have formed. The bark is more important than the temp. So if you haven't achieved the bark, keep Smoking until you have.

Once you have hit the proper temperature and texture, remove the Pork Butt from the smoker and wrap it in Red Butcher Paper.

Place the wrapped meat back on the smoker, reinsert your meat probe, and watch the temperature until you have reached 195 Degrees Fahrenheit.

Remove your Pork Butt from the smoker, keep it wrapped, and place it in a cooler for at least one hour to allow it to rest.

After the resting period, remove from the cooler and unwrap. Now it's time to pull, shred, chop, etc.