Got a bone in shoulder roast, rubbed it down with the following, and set up for indirect grilling at 300 degrees. Adding lump coal every hour along with a hand of soaked hickory and pecan.
2T mild paprika
4t light brown sugar
3t hot paprika
1t celery salt
1t Garlic salt
1t dry mustard
1t fresh ground black pepper
1t onion powder
1t salt
Cayenne
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More to come, got a vinegar sauce to mix it with once it's all pulled apart, and will be topping the sammiches with some slaw