Rub the meat completely with the mustard. And spices to a large zip-lok bag, seal and shake until mixed. Place meat in bag and coat with the rub. Refrigerate overnight.

Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid. Smoke for 4-5 hours at 200 degrees or until internal temperature reaches 155-160 degrees, then wrap in foil and finish cooking until internal temperature reaches 185-190 degrees.

Remove from grill and let meat cool for one hour prior to slicing. Slice against the grain and serve Bbq sauce on the side.