Pork Butt Rubdown - let's smoke whatever we can!

[simster]

Ok - Been grilling out more and more recently - got up the gumption and bought a 'Char Griller' with the side fire box.

Did my first smoke thing today - a simple pork loin with mesquite - just to get my feet wet and get a feel for it.

It came out ok - but

a) it wasn't under done
b) it didn't suck

Now, I come to you, the dopes of the world, share with me some simple recipe's for shredded beef or pork - hell, I'll take any smoker based recipe ya got.

My plan for this weekend is to smoke a pork shoulder - I need a good dry rub and sauce.

If there are fellow char grill owners out there - any hints for controlling the heat? I seem to be able to maintain 300 at the grates - I've only used 1 chimney of lump + the mesquite chips (soaked in water, thrown 3-4 handfuls in every 15-20 minutes when the smoke died down to the edges of the coals) - and I had 4 hours of solid heat - I assume at this point getting longer times is as easy as adding more coals - but everything I see says to smoke at 225 -150.