Slather meat with yellow mustard.
Sprinkle with salt-free rub, so that the meat is well covered, but not heavily caked.
Cover and leave on the counter at room temperature while you fire up your grill/smoker.
Prepare your grill for two-zone cooking, or fire up your smoker. Preheat to 225 degrees.
Add wood chips/chunks/pellets.
Put the meat on the smoker and insert your temperature probe. Close the lid.
After one hour, spritz with your apple juice/cider spray (1/2 c. apple juice, 1/2 c. apple cider vinegar). Spray again every thirty minutes until it hits the stall (150-160 degrees).
Wrap meat in heavy duty aluminum foil, with 1/2 cup of apple juice and place in pan.
Place back in smoker and reinsert your meat probe.
Cook until the internal temperature hits 190 degrees.
Unwrap and place back in the smoker directly on the grill. Reserve the liquid.
Cook until the internal temperature hits 203 degrees, or the shoulder blade pulls out with little to no resistance.
Loosely tent pork butt with foil and let rest for at least half an hour.
Pull pork with a fork, meat claws, chop, or cheat with your stand mixer. Thoroughly mix in the reserved liquid until the meat absorbs it all.
Make some bad-ass sandwiches.