Tomorrow morning I am smoking my first pork shoulder picnic roast. Today, I rubbed the pork shoulder down with Jeff's Naked Rib Rub and when I pull it out of the fridge tomorrow morning I am going to rub it down with mustard then re-apply Jeff's rub. I am planning on putting it in the smoker with the fat cap down and smoking it at 225-250 for the duration until the internal temp reaches 165. I am then going to foil the shoulder minus any smoke and cook until it reaches 190 internally. Every hour or so I am planning on basting the shoulder with a mix of apple juice and good ole Kentucky Bourbon. I also am going to give the shoulder a spray of apple juice and bourbon before I foil it. Once it reaches 190, I am going to put it in the cooler wrapped in towels and pillows. I am then going to let it rest for 2 hours and then pull the pork. Question # 1 Do I need to flip the shoulder every so often or just leave it with the fat cap down for the duration? Question # 2 What would be the best wood to use in combination with the apple juice and bourbon? I have wild cherry peach, hickory, apple, and pecan not to mention mesquite chips.