Brush mustard on all surfaces of pork butt then season with bbq rub. don't actually rub the seasoning in. pat the rub if necessary but try to keep the rub evenly distributed over the meat
Set smoker to 250 degrees F. Smoke the pork uncovered until the meat has stalled around the 4 our mark, then wrap tightly in butcher paper and continue to cook until you reach an internal temperature of 205 degrees F.
Let Pork Rest for at least 1 hour before pulling. once its time to shred, use 2 forks to pull the meat apart then add bbq sauce and serve.