Here's my method - and people have paid as much as $0.02 for this concept. So here goes...
When the pork butt reaches your desired temp - mine is 195-205 - pull it off, let it rest and then ---- Here's the big million dollar secret ---- "TASTE IT!"
Then you decide if it needs some rub and/or sauce. I never ask the client. Heck, they're coming to me cause "I'm the expert."
OK, you guys know I'm not - but I want my client to think I am. You will live and die by the "Q" you love to serve - not what someone tells you to serve.
OZ Has Spoken!
Roaring Fork BBQ :-D
Modified Traeger 075