I had sent my wife to CostCo to get a full Brisket. Unfortunately at 10 PM I go to prepare it for a smoke the first thing the next morning and find a small 4lb flat. I prepared it and went to bed. The next morning very disappointed I put in in the smoker and then ran to the local grocery to get a shoulder or butt to add to our meal plans. I picked up a 10lb butt for about $2.19/lb. Decided to try the mustard wet rub to keep the dry rub on. I used simple yellow mustard and used a Pensey's Galena Street rub my daughter's mother in law had given me. Did not want to take the extra to research a recipe for my own rub. My First time using the mustard as a glue. I have to say, it works and no one ever mentioned tasting it later. It will be my new go to rub glue. In the smoker with the brisket above (since it cost much more, I did not want to "taint" it with the butt juices ;-). Admittedly, I was in such a rush to get it in, it went in an hour after the brisket, that the rub was not uniformly applied. Used light amounts of Apple Wood. Note the two probes, one is the built in one on my MES 40' and the other is extra external. I consistently find the MES probe is 25F too hot. Brisket came out at the 11 hour mark with 30 minute rest. At 14 hours and 194F internal temp I pulled the butt, which broke apart when I touched it with my tongs in the smoker, Luckily had a bowl ready... yanked the bone in one pull and meat fell off cleanly. Lessons learned. 1. Yes, you can throw a butt in at the last minute without overnight set up. No, it will not be as flavorful, but the fans still raved. 2. Yellow mustard did as advertised, it held the rub and was not noted afterwards.