How about this rub?

[bjcotton]

I got it from somewhere on CAH, but can't remember where...CRS again.

Should I marinate AND rub or one or the other? Guess my amateurism is showing huh? That's okay though.
* Exported from MasterCook *

Big Bob Gibson's Grand World Championship Pork Shoulder

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 pork shoulder (18 to 20 pounds)
DRY RUB
1/2 cup sugar
1/2 cup Paprika
1/2 cup garlic salt
1/3 cup Kosher Salt -- finely ground
1/4 cup packed brown sugar
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
INJECTION BASTE
1/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt -- finely ground
2 tablespoons Worcestershire sauce

Make the dry rub:

Combine all of the ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container.

Make the baste:

Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 ounce (1 tablespoon) per pound of shoulder. Coat the shoulder well with dry rub and refrigerate overnight.

Cook on a pit or smoker for about 1 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pile the meat onto buns for sandwiches. Leftovers can be frozen for up to 1 month. Makes enough for about 30 sandwiches.

*This is the recipe I used back on Kambree's birthday for the party we had.

Need a sauce recipe too??? I normally do an apple bbq sauce for this one.

As for the smoking I do have to refer you to the "operating instructions"...sorry

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[Harborwitch]

The thread is "Ok, let's smoke". I've got my piggy in the smoker now. We did the injection baste, then we used the left over baste and made it into a "brine" overnight. We used the rub shortly before we put him in the smoker. Geeze the backyard smells good!

[Guest]

Billy, this rub recipe looks a lot like the one that Mister uses for the boston butt - looks yummy!!!!!!!!

[Old Bay]

Billy, I stopped marinating long cooking , smoked meat. With pork, I don't use the brown sugar--I like a combination of allspice amd cinnamin instead--more fruit and less sugar. The rest of the rub is like mine.

[firechef]

Billy...I posted this one for you. Sharon changed it around and posted her changes to make it more of a maple themed rub and injection.