Originally Posted by Bludawg
Nope I don't prep until after I light the pit. There is plenty of moisture on the surface of the meat to hold the exact amount of seasoning it needs.
I personally like more seasoning on pork butt than the surface moisture of a butt can hold. With pork butts i do the opposite of you for the most part. I will slather with mustard or olive oil, and then put a thick coat of rub on it. I like a thick bark so that when it mixes in with the inner portion of the butts when pulled give a nice explosion of flavor as well as a nice texture difference.
I have tried your method with the pork butts, and you get a good quality product, but I do prefer laying it on thick with pork butts.