Just pulled this small (4.5lb) pork shoulder off of the bbq - it's now resting in a warm cooler contemplating the meaning of life for the next 30-45 minutes or so.
(crappy kodak camera doesn't take good photos in low light)
First time I've coated a shoulder with mustard before the rub, not sure if I used too much mustard or if that's how it's supposed to be, but the mustard & rub bark is like frickin' plaster. I think it's a good thing though, since it rendered maybe 1 to 2 TBS of fat into the drip pan for a 6.5-7 hour cook and damn near squirted me when I went to pull the thermometer out.
(keeping fingers crossed)