So I found some pink #1 curing salt at Cabelas. Then I checked the due date on those pork shoulders and it was getting close so I put one in the freezer and decided to just smoke the other one without the week long cure it would need. Yesterday I took all the skin and fat off to start. Mixed up a cup of 4 different mustards to smear the roast with. Then I mixed up almost 2 cups of spice rub, including brown sugar, salt and pepper, garlic and onion powder, chili powder, cayenne, lots of smoked paprika and a few tablespoons of Blackened Saskatchewan Rub, a Traeger mix I picked up while at Cabelas. It sure smelled good, and I completely covered the roast with it. Wrapped in foil overnight in the fridge and it's in the smoker today. There's no way I'll be able to get it up to temp in my Big Chief, so it will go in the oven to finish. Once it hits 165° I'll wrap it in foil and then return to the oven till it hits around 200°or so, the temp needed for pulled pork. Definitely looking forward to trying this, got a batch of baked beans on the go as well.