Place your water pan on one side of your grill and fill with water.
Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
Trim off any loose fat and meat.
Cover the shoulder with the rub and rub it into the meat. Make sure it is
Place the shoulder on the grill above the water tray and smoke.
After the internal temperature reaches 165° (2-3 hours), remove it, wrap it in a couple of pieces of foil so it is air tight and return it to the grill and smoke until the internal temperature reaches between 195° and 203° (another 2-3 hours.