Just finished pulling it. No pictures, sorry, but it is delicious.
Injection/brine: 1/4 cup each tabasco, lemon juice, Worcestershire sauce, apple cider vinegar, brown sugar, salt. 2 quarts apple juice.
Dry rub: 2 tbsps. each chipotle chili powder, salt, black pepper, cayenne pepper, ground cumin. 1 tbsp each onion and garlic powder. 2 cups paprika.
Trim the shoulder. Place in pan. Inject throughout at 1-inch intervals with the brine. Cover and refrigerate two hours.
I used 50-50 hickory/apple wood mix. I wanted to smoke at 225 for a long time, but could not control the temperature on my grill well enough. So I smoked it on the grill at 250 degrees for 4 hours, then put in a roasting pan and finished, covered, in the oven at 225 for 8 more hours.
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