I rub a shoulder or butt with Emeril's essence, inject it with apple juice and smoke for 3-1/2 to 4 hours on my Traeger, then wrap it in foil, pour in another cup or so of apple juice and turn the heat up until the meat is around 190*F or so. Usually takes about 6-8 hours for 2 6-8lb butts. I keep the juice and after it cools spoon off the layer of fat and use the juice to keep the meat moist after I pull it apart.
We like apple, hickory or cherry for smoking and I usually use oak to grill.
Good stuff!!
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dstryr, since 1986
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