I am searching for a good rub and mop recipe for a 10 pound bone-in pork shoulder that I am going to smoke this weekend. This is the first shoulder I have done since starting smoking and I am going to pull it, so I want to try to do it right. I have been reading what wood to use, when to foil (or not), what temp to shoot for. I think I want to use apple juice in the mop ( My rib recipe I LOVE with apple juice during the foil) but I am in need of direction for the rest. I will Q-View on this.