Originally Posted by jlough69
Put your rub on at least 3-4 hours if not the night before and refrigerate to help build up the bark. You can also apply a seasoned mop during the smoke. Are you slicing or pulling? If you mix up the pork when pulling it, the flavor will be better distributed. So folks sprinkle some additional rub or sauce onto the pork before serving for more flavor. I haven't tried the extra rub because I was affraid it would be to "raw" and concentrated, though I have added some sauce if the butt wasn't seasoned enough. But it all comes down to experimenting until you find what you like. Good luck!
I agree with the above...
The mop that I found works the best is 2 cups viniger, 1 cup stone ground mustard, 1 tablespoon Kosher Salt, and 2 teaspoons Fresh ground pepper... Mop the pork every hour until gone... It adds to the color of the bark and helps bring the flavor "Into" the meat from the bark...