Well I recently upgraded to a Masterbuilt Electric smoker and it is time to smoke my first butt. This is actually practice for a big BBQ I am planning this summer. Since this is my first, I'd like to throw out my plans and the recipe I will be using and hopefully get some recommendations. She's an 8 pounder, bone-in. Injection: 1/2 cup apple juice 2 tbls Kosher salt 1 tbls light brown sugar 1 tbls worcestershire sauce Rub: 1 tbls light brown sugar 2 tsp paprika 1 tsp chili powder 1 tsp garlic 1 tsp mustard powder 1 tsp black pepper I plan on smoking at 225 degrees in an aluminum tray (open). After the first few hours I will spray hourly with a pineapple juice, cider vinegar, Capt Morgan mix. At 160-165 IT I will cover with foil until 195, then wrap it and stuff in a cooler for a couple of hours. I guess the main questions I have are: 1) To Mustard or not to Mustard for the rub 2) It the tray ok or should I have it directly on the rack for the first part of the smoke? 3) About how many hours should it take? 4) Any other recommendations?