Too much pine pollen for me to smoke right now, but had a pretty good shoulder last night at a friends house.
He put rub on it 4 days ago, and it had a fat cap, so he put cuts in the fat cap and salted it heavily when he put the rub on. Smoked it fat cap up. He's someone what know to smoking, and used to doing butts on a gas pig cooker. He only smoked it 6 hours, but it was pretty good sliced. I keep telling him if he's going to get it tender enough to pull he's going to need to leave it on the smoker longer to get the fat rendered down.
The crust was excellent though.