I cooked one Thursday that was really good. Wednesday afternoon when I got home from work I rubbed it down with mustard and coated it was sweet and smokey Mccormick BBQ rub. I then put it in the traeger for 4 hours and flipped it to "smoke" just to get the smoke flavor in it because it'll stay around 160 degrees on this setting. After 4 hours I put it on a plate and sat it in the refrigerator overnight until I got up for work the next morning. About 6:30am before I walked out the door to go to work I took it out and had to squeeze it in the crockpot since it weighed almost 10 pounds after that I set it to 10 hours on low and about 5 that afternoon it's ready to eat and falling apart after sitting there all day cooking slow in it's own juice. Oh and by the way I always cook Mike with the fat cap up.

I use maple syrup as a binder ( wife allergic to mustard) then mix a Memphis style rub with a brown sugar/burbon rub. Sometimes I will inject apple juice. In the fridge overnight and out as soon as I wake up. If I wake up in the night I will pull it so It starts to warm up. I have a vertical pellet smoker so I use Pit boss competition blend pellets. Cook on 250 degrees for 4-6hrs until it stalls. Fat cap up. Spray with apple juice every hour. My temp usually stops climbing (aka the stall) around 160-165 degrees. Then I wrap it and back in it goes until I hit 195. Throw it in a cooler and let it stand for about 30 min. Enjoy.

Why put mustard on it? I went to a game dinner one time, and someone cooked venison in some kind of mustard batter. It was not good. Turned it yellow too.

It helps bind the rub to the meat. You can't taste it once it's smoked. It's a preference thing.

I just use olive oil

This. I've never been able to taste it at all.

Mustard rubbed all over, my butt rub put on medium level. To me, it's way better with a mustard binder. Let itvsit in refrigerator 12 hours minimum. Rest at room temp 2 hors before going on smoker. Pecan wood. Typically 10-12 hours total at 225 degrees. I'll wrap it in pink butcher paper around 170 degrees internal and let it work through the stall until it's 202 -205 degrees internal. Taje it off and let it rest. Then outside slice my snack, pull the rest. Homemade vinegar sauce and white sauce made 24-48 hours before. Yum goid.

Rub - one part each salt, pepper, onion powder, garlic powder, chili powder.
Wash and pat dry. Then cover in rub
Smoker - split hickory wood @ 225 for 6-8 hours fat cap up
Then into foil container. Pour a Dr Pepper on top. Cover with foil and into the oven for another 6-8 hours like a roast

Remove fat cap. Pull and serve. Guaranteed lights out

I didnt think you could put too much seasoning on the outside but I about got the one I cooked yesterday a little too salty with the Bad Byrons......

You can put too much on there depending on the rub. You can also make it bitter with too much dirty white smoke.