Went to the store tonight and got 2 - 10# Bone in Pork Picnic shoulders... .99 cents a pound, what the hell. So, if the weather isn't too crappy, I'll be lightin the smoker again this weekend..will be watching the "Pulled Pork" thread....stay tuned.
Did you get picnic shoulders or Boston butts? No biggie. Both take a lot of time, but there is a difference and a little more prep for the picnics. Does it still have the skin on? Cooked quite a few of both. All good in the end!
http://www.browardpalmbeach.com/restaurants/whats-the-difference-between-shoulder-picnic-and-boston-butt-6401981
I've done plenty of picnic cuts, and they come out nice, but plan to spend a half hour cutting of a footballs worth of skin off before you throw it on the smoker. (Bonus points for getting it off in one piece) I know some would just score and go, but it's a TON of thick skin to deal with IMHO. I'd rather it be gone from the start. Your 10 pounders might be closer to 7.5 after trimming.
Save that skin and make crispy fried pigskins!
@hawgheaven, thats what I was wondering... any suggestions?