Hi guys! I am cooking my first 8.5lb. Boston Butt on my Old Country Wrangler Smoker this morning! I am going to smoke the butt for about 8 hours or so at 225 degrees! I brined the butt for about 36 hours in a brining solution that consisted of a cup of kosher salt, a cup of brown sugar, 3 tablespoons of my own dry rub and two Bay leaves and two quarts of water in a 2.5 gallon zip lock bag. After 36 hours, i took the butt out of the brine and patted the butt dry! I then added the yellow mustard to help my dry rub to adhere to the butt! I added a good helping of dry rub. Then I let the rub season the butt for an hour before I put the butt on the smoker! Here are a few photos of my process! Be blessed!