:thumbsup:
It's almost impossible to fuck this up, especially in an oven. Just set to 200, or as low as the oven will function, and forget about it. I wouldn't worry about what is on or in the shoulder when you start it. If anything, a simple dry rub will suffice. I still wet brine it two day's before, with molasses and salt, for some reason.
My smoker isn't optimized enough for a consistent cook, so I sometimes go back and forth between the two. ideally, my next one will start on the smoker to get at least a decent smoke taste, then cook in the oven most likely.