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Pork Butt Test Lab

Big Green Eggs & Huffman
edited February 2012 in Pork
I just started the process of testing out different methods of preparing a Pork Butt.  I hear people discuss different type of preparing them, whether it was on this forum, at the BBQ store, or picking out meat at Sam's club (great place to by Pork Butt's and Whole Briskets by the Case).  I wanted to keep a couple of things the same on all four.  The rub is the same, Rudy's Rub, and the method of storing is the same, vacuum sealing for 48 hrs.  I am using 2 different types of marinade, Butcher BBQ and Hogwash.  2 of the butts I am rubbing in yellow mustard.  This is my first time using yellow mustard.  I heard so many people rave about how it leaves such a great bark on the butt. 

I guess my main goal is to find which marinade is better and if using yellow mustard is the cat's meow.  I have tried other Rubs before but Rudy's just keeps pulling me back.  I ended up using 2 and a half bottle of rub.    I plan on smoking Saturday evening using an even mixture of Hickory, Cherry, and Apple Chunks.  Using a Digi Q, maintain a temperature of either 225 or 240 degrees, not sure yet.
1. Rudy's Rub, Butcher Marinade

2. Rudy's Rub, Butcher Marinade, Yellow Mustard

3. Rudy's Rub, Hogwash

4. Rudy's Rub, Hogwash, Yellow Mustard