Smoked Pork Butt

0 Score the meat going 1” deep making a cross pattern.
1 Use mustard as a binder on every side of pork to help make the seasoning stick. 
2 Season heavily with the Pig Rub then cover and place in the refrigerator for 24 – 48 hours minimum for maximum flavor.
3 Make the injection liquid. Place the rest of the ingredients in a Hexclad 3qt stock pot or whatever pot you have. Bring it to a boil and then on a low simmer for 20 minutes.  Stir occasionally.  Then, place it in a jar once cooled and place in the refrigerator.
4 After 24 - 48 hours of refrigeration,  inject pork with 2 oz of liquid in three different places. Repeat that three times. Place it back in the refrigerator for 2 hours.
5 Turn on your smoker or pellet grill to 275°F and place meat prob in center of pork. Load your pork butt. Place on the smoker until it reaches 165-170°F or until you see some bark set well.
6 Pull meat off at 165-170°F, wrap it and place back on the smoker until it reaches and internal temperature of 201-203°F. 
7 Once at 201-203°F, remove from smoke and place it in the Catering Box for one hour.
8 Shred pork and enjoy!