Unfortunately, with Christmas almost upon us, I don't have time to get into a long dissertation on the aspects of Smoking a shoulder. However, there are several members on board that I have taught and they may pass it on to you. If not, then I will try to make the time on Monday for you, OK?
Cheech smoking a shoulder (Boston Butt) is one of the easiest pieces of meat to cook. It is marbled with fat and very forgiving. The toughest part about cooking one is the amount of time it takes to finish.
I slather with a thin layer of yellow mustard and coat with a thick layer of dry rub. Then place it in the smoke at 225* and let it cook for 12 to 20 hours (yes time can vary greatly) until the internal temperature reaches 195-205*. The bone will pull out clean when it is ready.
Remove from the smoker and let it rest 30 minutes to an hour the pull into shreds.
I've heard of brining and injecting pork shoulder (but haven't tried it).
I once butterfied the butt and removed the bone to expose more meat to smoke and spice for increase bark-to-meat ration (turned out good).
You can apply the first coat of rub the night before and for a really thick crust, reapply more rub just before smoking.
You can baste every hour or not, a butt will keep its self pretty moist on its own.
Some folks wrap them in foil when they get to 170* (like I do a brisket) but I haven't tried this.
Some wrap in foil after removing from the smoker and let it rest in a cooler for a couple hours. This works well for transporting to the in-laws too.
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".
In Fact, I believe I'll copy this and make a direct post in the Pork section for everyone else who's not aware of it.