Well, I'm smoking a small pork shoulder (butt) today.
I'm using my goto rub "Wild Willy's Number One-derful Rub" from the book "Smoke and Spice".
It's an all-purpose rub, good on ribs, brisket, chicken, and more. I generally make up a double batch and put it in a big spice shaker.
"Wild Willy's Number One-derful Rub"
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.
I fired up the smoker around 8 and put in a mix of pellets, cherry, maple, oak, hickory.
I put the pork on and will run it at 225 with the smoke for a few hours. Later I'll dump in a half a can of coke and cover it with foil and let it just braise most of the afternoon.
Then I'm planning on taking 1/2 of it and pulling it to make bbq pork sandwiches. The other half will be used in a 'chile verde' type preperation for later in the week.
By the way, my pid quit working, so I'm testing out the one I made for Carol today! Let's just call it a little QC check...
Here's a 'before' picture.