Any suggestions on a tried and true rub to use for smoking a pork shoulder/butt (17bs ankle to backbone from young pig). I am going to serve it on saturday for Thanksgiving (in Colombia). I am using hickory for this. I usually by a smaller pre-smoked ham and then put a honey glaze on it and smoke it for about 3 hours for additional flavor. this year i decided to do it all. my first endeavour in doing one this big. might as well smoke it myself since I'm frying 4 turkeys.
I have previously used the rub "the renowned mr. brown" recipe from smoke and spice.
1 last question: to rub or not to rub?