Herb rub: 2 parts kosher salt 2 parts fresh ground peppercorns 1 part garlic powder 1 part Herbs de Provence (tarragon, French thyme, rosemary, savory, fennel, marjoram, basil, and lavender) Since I was smoking for two women that have never had my regular Q, I decided to try a more woman friendly type of rub. I trimmed the skin and most of the fat off of the picnic shoulders. I then rubbed the picnic shoulders with olive oil and I sprinkled a heavy layer of the herb rub, afterwards I put them in disposable pans and let them sit in the fridge overnight. Next morning at 7:am the ambient temp was 40Âº outside and the pans were put in the GOSM, which was at 225Âº. For smoke, I used a combo of maple and apricot chunks. When internal temp hit 170Âº, I then added apple juice to the pans and foiled them. I kicked up the temp to 265Âº, and continued smoking until internal temp hit 200Âº. I then removed the foiled pans and let them rest for 3 hrs. in a cooler. Total time in smoker was 9 hrs., although once I foiled the pans, the temps rose dramatically. I didn’t pull the shoulders because I didn’t know how/when the ladies were going to use them. I beat the incoming storm…. one for me. I got one lady to unfoil hers for a quick pic.