Rub it down with your preferred rub. Some apply a coat of yellow mustard beforehand.

Using an injector, inject as much marinade as you can get in the shoulder.

Let sit, overnight if you can.

Smoke over hickory and/or apple at 225 for 12 – 14 hours, until internal hits ~200 degrees (~1.25 hours / pound)

Let stand for at least 2 hours before pulling. (Tightly foil-wrapped, in a warm cooler, is best)