I brined the meat for approx 15 hours. Using a rub I received as a Christmas gift, made up of salt, pepper, sugar, turmeric, orange peel and coriander.
Set the Auber as follows:
C01 135 45min
C02 225 170F (slicing today, not pulling)
C03 140 99.9 min (hold)
C04 140 99.9 min (hold, if needed)
6lb shoulder, using 2 chunks of hickory. Small water pan with about 8oz of water. Next time (when I have more time), I'll go for pulled and add in some apple wood to the hickory chunks.
Pics coming soon...
Rick