Smoked Maple Pork Shoulder

1/3 Cup Wood's Maple Sugar 1/3 cup dried mustard 1/3 cup paprika 1/4 cup kosher salt 1TBS chili powder 1TBS garlic powder 1 TSP Lawry's  seasoned salt Rub the pork picnic shoulder with Wood's Smoked Maple Mustard Combine all the above ingredients in a container - (this amount can cover @ 2 shoulders) Rub in the the dry ingredients into the mustard covered shoulder Place the shoulder on a cookie sheet cover with foil overnight in the frig Smoke shoulder for at least 2 hours (up to 6) at 200 degrees till the shoulder reaches 180 degrees. Remove from smoker, wrap tight in foil and cook in oven at 200 degrees until the shoulder has a temp of 195.... remove and let set at least 1 hour... Have fun after this and prepare as you wish.....