Trim any loose pieces of fat or meat from the pork butt and wipe dry with a paper towel. Pour Pork Barrel BBQ Mustard BBQ Sauce on all sides of the pork butt except the fat cap and rub to cover the entire butt. Sprinkle the Pork Barrel BBQ All-American Spice Rub on all sides of the pork butt except the fat cap and rub into the meat covering the entire butt.
Tightly wrap the seasoned pork butt in plastic wrap and place in a refrigerator or cooler for 8 hours.
Preheat your smoker to 275° with charcoal, pellets or wood (a combination of hickory, oak and cherry). While the smoker is heating up remove the pork butts from the refrigerator or cooler and unwrap from the plastic wrap. Apply a light coat of Pork Barrel BBQ All-American Spice Rub on all sides of the pork butt previously rubbed and let rest at room temperature for 30 minutes.
Fill a disposable aluminum pan halfway with water and place in the smoker to the side near the fire box or above the fire box on the grate below where the pork butt will sit.
Put the pork butt on the smoker on the far side away from the fire box if cooking on a barrel smoker or on the top rack if cooking on a bullet smoker. Add several chunks of cherry wood to the fire. Cook for 6-8 hours, or until the pork butt reaches an internal temperature of 196° in its thickest part, spraying with apple juice every hour.