So, I am going to smoke 3 shoulders this weekend to stock up the freezer and to have a few people over for some yummy bits. I am going to documents as many steps along the way. If you see I have missed one, please let me know and I'll do my best to correct it. I usually do not write down my rub recipes and usually go by taste. But, I have written it down and if it passes the test (wife and father in-law), I will post it at the end of the smoke. So it passed: This made enough to season all 3 shoulders and enough leftover for 2 more. 4c Sugar in the Raw 1c Fine Ground Sea Salt 6 Tbl Granulated Garlic 6 Tbl Course Onion Powder 3 Tbl Celery Salt 2 Tbl Ground Oregano 6 Tbl Chili Powder 6 Tbl Fine Ground Black Pepper Mix all ingredients well and rub onto the meat generously.. To start we got 3 ea shoulders that average 9 lbs ea. This is after I removed the skin. I used to leave it on and only score it, but you lose out on a lot of the smoke and bark. I did leave a small amount of fat that would render off. After the skin was removed the average weight was 7 1/2 lbs ea. Here is the skin. I am going to see if I can make something out of it. Maybe mock smoked crackling's? Not sure any suggestions please let me know. This is after they were seasoned. They will get re-seasoned in the early morning before they go on the smoker. I will be using a Modified Char Griller Outlaw. Been having temp issues and trying something new with the plate under the cook grate. Total prep time from start to finish including weighing, pictures, mixing & applying the rub, cleaning pork and cleaning work area was only 45 min. I lost a total of 10 degrees. So it was at 45 degrees when they went back into the fridge.