Kept it simple since it was my first pork but on my new UDS...usually smoke 'um on my offset. Pure maple syrup with salt and pepper only for the rub. Smoked at 230deg for about 15hrs to get an internal temp of 200deg. Pork was moist and bark was caramelized sweetness crust. Very pleased with my Polecat smoker due to almost zero monitoring. I do run a CyberQ WiFi, so that also makes the cook painless. I know, I know...UDS with a BBQ Guru. Yes that is laziness, but I also had Polecat put two bottle openers on it, so my friends and I didn't have to walk 2ft to the other side to open up a Shiner!