Thanks Brothers, I had planned to Brine, the guy providing me with the shoulder said try what I wanted too. After the brine I plan to apply a binder, most likely olive oil for this. Then a nice but not to thick coating of my rub. Going to lay bacon all around and catch the drippings. When I pull it to wrap I will use the drippings and add to this just a few simple things that will hopefully enchance the flavor a little. Pour into the foil with the shoulder and cooler for a couple hours. I'm thinking that I will pull closer to 160 for this fist attempt.