Scott, a dry brine 8-24 hours in advance can really enhance the flavor. I sprinkle a healthy amount kosher salt, cover in foil in a pan and let it sit overnight before bringing it out to get to room temp prior to putting it on the grill. After the dry brine and While the grill is heating up, slather the butt with vegetable oil or yellow mustard then generously cover with a good pork rub. There are many rubs out there, but most will include some combination of salt, pepper, brown sugar, garlic powder, onion powder, paprika and cayenne. The shoulder has a tendency to stall right around 160-165, so if pressed for time, pull it, wrap it tight in foil, add some more wood chips to get the grill smoking some more and put back on until temp reaches the 198-203 range. Pork is done when shoulder blades bone can be wiggled loose with fingers (use gloves!). Let rest for 30min to 1hr before shredding (very important!!!) to allow juices to settle and redistribute. Also key to the cooking process and helping to retain moisture is to use a water pan or fill you drip pan with Apple juice/cider.
Good luck with your butt and happy 4th!
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