Pork Picknic

richard here is how i do it in peggy's sm150.
temp setting 225f
time is estimated at 90 mins/lb
take out at 190 internal temp.

to prep it i run a knife under the skin and pack a moderate amount of rub in.
exterior has same rub put on
to save clean up i cook it in a disposable aluminum pan on a grid fat side up.
to be honest i have done it in a disposable pan with no grid and cooked it fat side down and while i could taste a little difference our customers cleaned us out.

smoke was provided by using 2 oz of bbqers delight pecan flavor pellets in a foil pouch with one tiny pin hole.

this is the method i use every friday for our vending at our farmers market on saturday and works for us everytime
hope this helps
jack

ps. we found our customers like the taste of picnics better than butts so i will save the 40 cent a pound price difference and use that profit to buy a dodge 3500
jack

I love picnics. I've cut criss-crosses into the skin and worked the rub well into the slits. It takes more work to remove the skin later. I've also left it on, cutting a circular slit thru the skin around the joint. After 5-6 hours, you can just slide the entire piece of skin off. Then apply rub to where the skin was and put it back in the smoker.

Save the bones for beans.