Smoked a pork shoulder this weekend and it was probable one of the best I've ever done. Pulled apart easy, nice smoke ring, and wasn't mushy.
Took out of the fridge about two hours before putting on smoker to bring to room temp
After 1 hour dry rub - Paprika, Kosher Salt, Course Ground Black Pepper, Garlic Powder, Onion Powder, Cumin, Brown Sugar
Smoked until internal temp was 190 (9.5 lb roast) (Took 12 hours)
Removed from smoker and wrapped with butcher paper for an hour.
Baked Mac N Cheese
Creamed Corn (made from the cob)
Jack Millers BBQ Sauce