I know this is an old thread but going to bump it up as i went ahead and used this rub.
I have 3 shoulders in each at ~8lbs. Two are from costco which were trimmed and bone removed which weighed 15.x lb. The 3rd has bone in and I removed skin. I used all the rub on these. Put it on last night around midnight. Re-rubbed around 10 this morning and in smoker at 11:45.
Only changes i made to rub were i ground onion powder from Kirkland dried chopped onion along the 1-2 tsp of 3 year old onion power I had, ground oregano from dried leaves and ground celery seed and made the chili powder.
I used a bit more of the garlic and oregano and onion so was like this:
1c Sugar in the Raw
1/4c Fine Ground Sea Salt
5 tsp Granulated Garlic
5 tsp Course Onion Powder
1 tsp Wildtree onion blend
1 tsp Celery seed ground
2 tsp Ground Oregano
4 1/2tsp Fine Ground Black Pepper
4 1/2tsp Chili Powder:
2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper
I just had my first flare up of the A-maze-n Pellet tray which happens to me every time so I puled it out and refilled. I had it on the first shelf as far from heating element to try and prevent it but still flared up. Im sure I will have to do this every couple of hours so only filling one side of it from now on and just placed it at the bottom so the bottom butt gets smoke as well. I believe the pellets are the problem.
Set for 230 and temps are between 230 and 250. Right now I am showing 223 at the bottom and 239 at the top. I will probably up the temp later today to 250 as I need these to be ready to eat at noon tomorrow. It is ~23lbs of meat however it is three separate shoulders/butts so I do not see it taking 1.5 x 23 = 34.5 hours.
So this was about 2 hours in:Edited by aviator79 - 2/24/17 at 11:09am