Rub the pork all over with the mustard, spreading it as evenly as you can. The amount doesn't matter so much as making sure that the entire outside is coated in a thin layer.

Season the pork all over with the salt, pepper, and paprika mix. Try to use an even back and forth motion to make the coating as even as possible. Now let the meat sit at room temperature for 30 minutes while you heat up the smoker.

Prepare the smoker and preheat to 275F. Place a container full of water in the smoker, then add the pork butt so that the fat cap is facing up. Cook for 3 hours, undisturbed.

Spritz the pork all over, then continue cooking for 3 more hours, spritzing at one hour intervals. As you spritz, try to sweep across using your wrist to disperse the spray, instead of hitting any one spot too hard.

Check the meat with a thermometer, and ideally it should be around 165F. If it's not at least 160F, check to see if the fat cap on top is split. If it is, proceed to the wrap. If it's not, keep cooking in 15 minute intervals, until the temperature reaches 160F.

Get a really large piece of aluminum foil that's four times as long as the pork, spritz the inside, then place the pork on the spritzed area, and spritz the pork as well. Wrap the pork up tightly with the foil. There should be a generous amount of foil encasing it, so the juices don't spill out.

Put the meat back on the smoker, and increase the temperature to 300F. Cook for one final hour.

Using oven mitts, pick up the pork and check for tenderness by shifting it around in your hands. If it feels tender, insert a thermometer through the foil and check that it's over 200F.

Let the smoked pork butt rest in the foil wrap for one hour.

Carefully unwrap the foil over some sort of surface that can catch the juices, then shred the pork with a couple forks, making sure to toss it in any juices from the foil. Serve immediately as is, or stuff it into some Homemade Whole Wheat Hamburger Buns. Enjoy!