First time making pork BUtt

I cooked starting at 8am and it was ready at about 3:30-4 pm

Mustard as a binder and the meat church Texas sugar as the rub. I slashed/cut it on the surface to let the rub get in deeper.

I started it low to get it smoky then upped the temp to finish faster.

I used traeger signature blend pellets.

Cooked it till 200 degrees then pulled it out and wrapped it in butcher paper.

Came out delicious on slider buns.

After we pulled it we put bbq and air fryer them a bit and they were delicious.

The pulled pork without bbq tasted like carnitas without all the grease.

Everyone liked it and super easy to make