I have a 9.5 lb shoulder. I am thinking of smoking it at 225 for 1.5 hours per pound or an internal temp of 200.
What I don't know is:
Should I put my dry rub on the night before?
Do I need to spray it down while cooking?
When and if do you foil?
Whats your favorite vinegar based finishing sauce?
Put my rub on about 10 hours before I go to grill.
A layer of Brown Mustard to make it stick.
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons salt
2 tablespoons black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
I am going to smoke for 4 hours, then turn up to 225.
10.5 hours grill time. It almost broke in half while I was pulling it. I double wrapped in foil and put on a cooler with dish towels on both sides. I am going to let it sit for an hour.