Wow! Mine's very similar.

1/4 cup each: brown sugar, kosher salt, paprika
2 tbsp. black pepper
1 tbsp. each: garlic posder, chopped onion flakes
Cayenne pepper to taste

Add cider vinegar to water pan, cook at 225*-250*

I've learned that with whole butts it's best to smoke for @ 4 hours and remove from smoker and placed in covered pan in oven at 300* until done. Makes the meat a WHOLE LOT more moist and still retains all the smoke flavor. Meat needs to be 165* internally for slicing and 195* for pulled pork. I cook ribs exclusively on the smoker though.