MainelyDave - to use mustard or not use mustard

To use mustard or not use mustard, that is the question.	MainelyDave
I've read discussions about this on various bbq forums, but never really received a definitive answer. Thus, thought I would try a somewhat controlled experiment of my own to answer the question for once and for all. Is it worth the time to spread mustard over a Pork Butt before you apply the rub?	Click image to enlarge
Again, trekked to the local BJ's Wholesale club to buy a cryovac of Boston Butts. These looked nice. The price bothers me, though. Tom, on the Cookshack forum, was talking about buying butts at Winn-Dixie for 79 cents a pound. Yikes. I'm getting gouged up here in Maine. (although - I just heard Winn-Dixie is going out of business?)
For the experiment, I decide to use the same rub on each butt. I decide to mix up a variation of "Wild Willy's Number One-derful Rub from the Smoke and Spice book. One modification, however. I'm on the Atkins diet and don't use white sugar, brown sugar, or honey. So I substituted with "Splenda". 3/4 C Paprika 1/4 C black pepper 1/4 C salt 1/4 C Splenda 2 T chili powder 3 T garlic powder 3 T onion powder 2 tsp cayenne
Here's butt one. Naked. I then push the rub on. No problem.
Here's butt two. I slather Frenchs yellow mustard all over it. Then push the rub on. I find this a more difficult and messy process.
Into the smoker they go. It's 6:00 pm Friday evening. Note that I had to put the top rack on the top side of the rack holders to allow it to fit. I need to build some "lifts" to allow this even more. I decide to use a chunk of hickory, a chunk of apple, and a chunk of cherry. I also place a couple Kingsford charcoal brickets in to get a smoke ring.
I have a wonderful nights sleep and go out to check the smoker at 8:00a.m. The bottom one is already reading 197 degrees. It basically falls apart on me when I pull it off the racks. I wrap it in foil, and let is set for a 1/2 hour.
Isn't it beautiful? I'm starting to think its impossible to not have success with pork butt. Nice bark. Although, I don't see too much of a smoke ring, even though I added a couple Kingsford briquettes to the wood box.
I pull the pork, and add a liberal splash of Smokin ' Okies vinegar sauce. (apple cider vinegar, Splenda, red pepper, salt)
I decide to freeze all this, so I portion it in 8 ounce baggies. I get 10 baggies worth, or close to 5 pounds. Not bad. I sure wish I had a foodsaver... maybe Santa will bring me one. I put all the baggies into yet another big baggie and throw it in the freezer.
At 10:00 a.m., the other butt is finally finished. Again I foil it and let it sit for a half hour.
Another great one. The meat is tender, smoked just right, and easy to pull. Again, I splash on a variation of Smokin' Okies vinegar sauce.
Final Conclusions - So, is mustard worth it? The second butt, in my opinion, was a bit more tender, but the bark was about the same. However, my test wasn't truly scientific, and I think having one butt closer to the heating element might of played a factor here. Thus, my conclusion is inconclusive. Frankly, I don't think I'll bother with the mustard anymore, as it is messy. The rub appears to adhere well enough with out, in my humble opinion. The debate rages on.............
If you have any questions or comments, send me a message.
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