I decided, after last week's sort of bland shoulder, to spice this one up. My wife is a big fan of Penzey's spices for baking, and I've picked up quite a few flavors there myself. I made the rub from 3 TB of brown sugar, 3 TB of Penzey's BBQ of the Americas, and 1 TB of Penzey's Northwoods Fire. The Northwoods fire gave it some additional smokiness and heat. Between the oak wood and the chipotle is almost has a very spicy smoked sausage flavor. It tastes awesome. I remembered to mustard rub the shoulder before seasoning which made a big difference in the amount of tasty crust.