My new approach is throw on the smoker at 250°-275° without any rub or injecting and smoke until the shoulder hits about 160° IT. (I have even put them right on the smoker out of the freezer). Throw in a pan, pour in a few beers, and cover. Cook until the meat falls apart. Pull it immediately after you pull it off the grill right in the juices in the pan. Pour off extra juice. Mix your favorite rub in with the meat and eat. If you are reheating later in mass, save the juices in a container in the fridge and pour back in with meat while reheating. I don't think I will cook it another way again. The rest of the stuff I have done in the past and others are doing like injecting, putting on glue, rub, yadda yadda just aren't worth the effort anymore IMO. One thing I may do, is trim off the fat cap next time so I don't have to deal with it while pulling the meat.