Apply yellow mustard all over the outside of the meat to help the rub to stick better.
Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
Cover/wrap the pork butt and place it in the fridge overnight if possible
Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
Place pork butt on grate fat side down and close lid/door.
When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
Remove the meat from the heat and let it rest for at least 30 minutes.
Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.