Used a picnic for my first smoke--8.7 pounds. Marinated for 16 hours in apple juice, garlic powder, onion powder, and black pepper. Used Cookshack rib rub. Smoked for 17 hours at 200 (because of my schedule) and 3 hours at 225. Took it out at 195 internal temp. It came out great! No dry meat and the flavor was very nice. Used apple wood.
Thanks to all who post here. You have been very helpful.