Well, my rumblin' tummy got the best o' me patience-wise, so I cobbled up this rub on the quick:
1 TBSP salt
1TBSP ground black pepper
2TBSP Paprika
2 TBSP brown sugar
2 TSP dry mustard
1 scant TSP Cayenne
Got the pork shoulder rubbed and wrapped in plastic wrap to work overnight.
Tomorrow, I will sear the roast in hot grease in the Dutch oven, then bake 3-4 hours with 10-12 briquettes on the bottom, 12-14 on top. I hope this works out, as I have had a desperate need for a pulled pork sandwich for several days now.
Question: Do I need to keep a little liquid in the botom o' the oven to keep the roast from scorching? Water? Beer? All thoughts most welcome.