Good Morning Everyone! I have a slightly urgent situation... My in-laws are up from South Carolina this weekend and my wife wanted me to fix them up some pulled pork for dinner tomorrow. Being the BBQ addict that I am, I was all for it! Little did I know that South Carolina's BBQ is Mustard-Based, which I've never tasted or made before. I am looking for any pointers or suggestions on how I should prepare my pork butts. Below is how I normally do them... Any tips or suggestions on how to prepare this for a South Carolinians taste palate would be much appreciated! FYI... I anticipate on buying the butts and ingredients in approximately 6 hours. Thanks again in advance! How I normally prepare my Pork Butts: Rub Butt down with Yellow Mustard Rub Butt with a Sweet and Slightly Spicy Rub (Brown Sugar, Paprika base with some other spices... Similar taste to Jeff's Rub) Inject with Unfiltered Apple Cider Smoke with Hickory til its done. Spritz the Butt with Pineapple juice every couple hours during the smoke. Wrap in foil for the last couple of hours... Let cool while wrapped for 1-2 hours. Pull meat and either serve meat as-is with sauce on the side or add my Sweet and slightly spicy Ketchup based sauce to it Now... is SC Mustard-Base BBQ normally thick or runny? Is it normally a mop that is mopped on the pulled when finished? Dipping sauce???