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Cook both, there are 2 different flavors from them. If you want to use premade rub, try Big Poppa's Money rub followed with his Finishing Dust, or Blues Hog rub. If you want a basic rub, try:
1cup brown sugar
1/2 cup paprika
1tblsp. koser salt
1 tblsp granulated garlic
1 tblsp granulated onion
1/2 tblsp cinnamin
1/4 tblsp mexican chacolate
Try using peach wood for your smoke wood. I would wait to sauce, the rub will get a bark on the pork and the sauce tends to burn.
Search around here and the "other forum" as there is more info than you could digest. And the good 'ol fall-back site for great info that covers cooking and about everything else related to ceramic cooking:
Doing my first pulled pork on memorial. Any suggestions. Shoulder or Butt? Good Dry Rub? Barbecue Sauce while cooking or after? Intend to do indirect heat at about 250 degrees.