Prepare your pork. trimming any excess fat leaving about 1/4 inch of fat on the fat cap side. Trim off any unwanted glands or cartlilage as well. Pat dry with a paper towel, then spread a light coat of mustard.

With your rub ingredients combined, liberally coat your pork. You shouldn't see anything but your rub on the pork.

Preheat your smoker anywhere from 235F depending on the speed of your cook Place your pork, fat side up on the grates. Close the smoker and don't peek for about 2 hours. Spritz every hour after the 2 hour mark.

At around the 4-5 hour mark start probing for temperature. When you get to about 160F, it's time to wrap. Taking a couple 18x30 sheets of aluminum foil. Remove your pork from the grates with a towel and place on the foil fat side down; spritz one more time. Wrap as tightly as possible so that you don't lose any of that bark. Double wrap so that the foil doesn't tear on the grates.

At this point your pork has taken all the smoke its going to get. You can either leave the temperature at 235F, or increase to around 275F to speed up the process. Place the pork fat side down onto the grate and close. Probe for tenderness and temperature at the 7 or 8 hour mark until the internal temperature is around 200-205F.

Keep wrapped and let rest off the grill for about 30-45 minutes. Add a little BBQ sauce mixed with apple cider vinegar and mix it into the meat along with a little more of that rub seasoning. Serve on a bun with sauce and pickles and enjoy!