Going to put an 8 pound Boston Butt on the smoker for an overnight cook (12-16 hours at 225) this evening around 10pm. It's a Masterbuilt electric smoker so it should hold temps, especially with decent weather, and will use the A-maze-n pellet maze with their pitmaster blend that should provide a consistent source of smoke. Plan to add a 50/50 mixture of water and apple cider vinegar to the water pan that should provide some moisture, but still allow a nice bark to form.
Put together my rub just now and will add it to the meat after a thin layer of yellow mustard about an hour before putting it in the smoker while it gets to temp.
I fill a 16oz mason jar half full with dark brown sugar, then the remaining is filled with:
Kosher salt
Black pepper
Onion powder
Garlic powder
Cumin
Ground Cayenne pepper
Pepper flakes
Smoked paprika
Ground mustard
Those seasonings can be adjusted to your own tastes, but the kosher salt is the next highest volume after the sugar. Sorry, no actual measurements since I just eyeball it initially and add more of something after tasting if needed.
I plan to collect the drippings from the pork and make a sauce with more rub and vinegar on the stove to pour over the pull after it cools.
I'll update with pics of the meat before and after the cook.