I will dig out the recipe, but on our first one this past Saturday we used a Carolina finishing sauce. It is awful from the pan, but on the pork it was awesome! It was pretty good on hot dogs too.
found it.
1/2 pound butter
3 Tbsp lemon juice
1 1/2 Worcestershire sauce
1 Tbsp honey
2 tsp table salt
1 tsp black pepper
Bring to a boil and reduce to simmer for 5 minutes, the remove from heat add 1/2 cup apple cider vinegar. Stir in and cool completely. You can reheat it a bit, but it is supposed to be served cool. If it separates heat and stir.
The rub we used is;
rinse the roast and pat dry and coat in yellow mustard. Then rub with 1/4 cup brown sugar, 1/4 cup paprika, 2 Tbsp kosher/coarse salt, 2 Tbsp black pepper, 1 Tbsp Cayenne pepper, 4 tsp cumin, 2 tsp dry mustard, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp tyme powder, 2 tsp ground sage, 2 tsp coriander powder mixed and apply and sit over night. You can get away with 2 hours, but more is better.
Make sure you remove the roast a couple hours ahead to allow the meat to come to room temp and then in the smoker with your favorite wood. we used a mix of hickory and apple. we cooked it for 10 hours until it was IT of 190* at 225 in our MES 30. We added about a cup of chips every 2- 2 1/2 hours to keep the smoke going.
I hope this helps. I know it is our first one, but we have decided that the local BBQ places that we thought were awesome have nothing on us! this shoulder roast once pulled and put on a roll was the best I have ever eaten, ever! It got better the next day and the day after that as well.
Mel