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Combine dry ingredients in a small bowl
Pat butt dry with paper towels
Rub entirely with yellow mustard
Spread dry rub generously over the meat
Place in refrigerator on a sheet pan with rack, fat cap down, for 24-36 hrs
When ready to cook, preheat smoker to 225° with hickory
Remove meat from refrigerator and let rest
When grill is to temp place meat in smoker with fat cap up insert temperature probe in thickest part
After 2 hrs change the wood from hickory to apple wood, spray with cider vinegar
Continue to spray the meat every 2 hrs or so
Once meat reaches 165°, raise grill temp to 240°, wrap tightly with butcher's paper and return to grill with fat cap on top and reinsert temp probe in thickest part of the meat
Continue smoking until internal temp reaches 212°
Remove meat from grill, wrap in towels, and place in a prewarmed cooler for an hour or so
Shred the meat, and add mop sauce for moisture