Pork shoulder "picnic recipe wanted"

Unknown

OK guys,
I have wowed my family with my 16 hour pork butts, now I am going to try a shoulder. I need your best ever picnic recipe. Themometer placement, cooking temps, smoking woods, and rubs. [p]Thanks for making me a BGE egg convert!

Sundown

Bob Cartwright,
Cook it the same way you do a butt. In the past I used JJ's rub. I usually take some cheap yellow mustard slathered all over the shoulder with more JJ's to make asort of goopy mess. You'll never taste the mustard BTW.
On a cook I started tonight (in -3º) I am using Coarse Dizzy Dust and that's it.
My smiking wood of choice is hickory soaked for 30 minutes.
Get your Polder in a spot where there's just meat - not touching a bone.
Most of us cook with a dome temp of 250º and take the meat off when we've reached and internal temp of 200º. We wrap just like we did with the butts and let her sit on a cooler for an hour or more. I've held shoulder for as long as 5 hoiurs and still had to be careful when I pulled it.
Hope that helps some. Good luck.

Daddyo

Sundown,
Same as a butt. Remove the skin before the cook or you'll have to take it off after the cook and you'll lose your bark/rub/smoke ring with it.