Did a HUGE pork shoulder for pulled pork yesterday.
Brined it for about 6 hours the day before then let it soak in the rub overnight.

5 hours on the smoker (hickory), then about 2.5 hours in the oven, pulled at 195 and let it set for 30 minutes.

Moist with awesome flavor.

Rub is paprika based, then coat with yellow mustard just before popping it in the smoker.

The young ones do not complain about it being spicy