Place pork butt into foil plan fat side down
Apply mustard all over the top and sides of the pork butt spreading it out with your hands.
Add about ¼ cup of Jeff's original rub to the top of the pork butt and massage it into the top and sides of the meat allowing it to mix with the mustard and create a paste.
Set the pork butt aside and go get the smoker ready.
Set up your smoker for cooking at about 225-240°F using indirect heat.
I recommend using pecan or hickory but any smoking wood will work.
Place the pork butt onto the smoker grate with a pan on a lower rack or you can leave the pork butt in the pan and set the pan and meat on the smoker grate. This is to contain the rendered juices.
Let the pork butt cook for about 12-14 hours or until it reaches an internal temperature of 205°F.
Remove the pork butt from the heat and let it rest with some foil tented over it for about 30-45 minutes.
Pull the meat apart into small pieces and chunks removing any fat clumps or pieces as you go.
A normal pork butt will yield about 4 lbs of finished pulled pork. To this add 6-12 cleaned, seeded and diced jalapeños, about 20 oz of crushed pineapple and another ¼ cup of Jeff's original rub.
Mix the meat, rub, jalapeños and pineapple together.
Use on tacos, nachos, sliders, etc.