8 lb Bone-in Pork Butt
Mustard
Uncle Bubby's Pig Rub
Apple Juice
Rinse pork butt and wipe dry with paper towels. Put in a pan and coat with mustard. Generously apply Pig Rub fully coated. Smoke at 250 degrees for 3 hours without lifting the lid. Spritz with apple juice. Cook for another 2 hours, spritzing every 30 minutes. Place in pan and cover tightly with foil. Cook for another 2-3 hours, or until internal temperature of the pork butt hits 205. Remove from smoker, carefully as the pan will have a lot of juice, and lift a corner of the foil for about 2 minutes to vent. Cover back up and put in a cooler or something similar to stay warm. After 1 hour, uncover and pour juices into separate container. Shred pork, discarding fat. Add some of the juices back to the meat to keep moist and add a tablespoon at a time of Pig Rub to taste. Enjoy!