I would start with Chris Lilly's recipe for starters. Make sure you let it good long enough, it will hover around 170 internal temp for quite some time while the fat breaksdown in the shoulder. I made the mistake my first time smoking of thinking my thermometer didn't work because it had been at 160-170 for so long and took it off early....it was horrible. You couldn't even pull it. Good luck!
Albino Rhino BBQ