Butter Almond Classic Cookies

INGREDIENTS:

3 tb Brown sugar
2 tb Sweet paprika
1 tb Pepper
1 ts Cayenne
1 tb Garlic powder; (granulated)
1/2 ts Onion powder
1/2 ts Mrs. Dash; (salt free)
-Garlic & Herb
1/2 ts Dry mustard
1/2 ts Celery seed
1/2 ts Chili powder
1/2 ts Cumin
1 ts Salt; (low sodium)

Strangely enuf, I bought my first Boston butt yesterday. The markets around here offer, almost exclusively, pork shoulder... and they have a good deal more fat than the butt. I think this market had the butts only for the holiday season, since they were sitting beside quail, pheasant ($15 each!), and a few other offerings one doesn't usually find in the markets around here. Anyway, it's only 4.18 lbs (boneless) and I rubbed it as follows:

This rub is similar to one posted by Scott (South Carolina) last May. I made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar).

I'll Q the butt for 5 hours at 225, providing hickory smoke for the first 4. Then it goes into foil and the cooler. Have no plans to baste, but I'll make a sauce outta the leftover rub (4-5 T), a few cups of apple cider vinegar and a cup of water. That will be boiled down slowly for 10 minutes.

Would any of you soak the butt in some liquid (beer, Dr. Pepper, etc.) while foiled?