Slather the whole pork butt in mustard.
Apply a layer of each rub evenly across the pork, patting the rub into the meat, making sure it is all well covered. Let it sit until your smoker is ready, or over night.
Set your smoker up to cook at 275°F. Add a few chunks of Pecan or any other fruit smoke wood like Apple or Cherry. Once your smoker is up to temp and the smoke is rolling thin, place the pork on.
After one hour start spritzing the pork with with apple cider vinegar every 15 - 30 minutes for the next hour.
After the pork has been cooking for 2 hours check the internal temperature of your pork with a temperature probe. Once the temperature hits 160-165°F it's time to wrap the pork.
Lay a couple of sheets of aluminum foil out on a table. Spray each layer with apple cider vinegar to help them stick together. Place the pork butt on top. Pour one cup of pineapple juice into the foil around the pork, and add some rub to the juice before wrapping tightly.
Place the wrapped butt back on the smoker for another two hours.
After two hours check the internal temperature with a meat probe until you reach 205-210°F and the probe feels like a knife going through hot butter.
Unwrap the pork and place it on a baking tray and use a basting brush to cover the pork in bbq sauce.
Place the tray with the pork back on the hot smoker for a final 15 minutes to set the sauce.
Take the pork off the smoker, cover the tray with foil and allow to rest for 30 minutes.
Use two forks to shred the pork up.
Make a quick sauce by mixing 1 cup of Sweet Baby Rays with 1 cup of pineapple juice, then pour onto the shredded pork for extra moisutre and flavor. Mix thoruoghly into the pork.