Good morning! I got a bone in fresh picnic uncured and unsmoked. I removed the skin, scored and seasoned the meat with brown sugar, salt, thyme, basil, and paprika. I'm using apple wood in an electric smoker set at 230. I put the pork in a pan with pineapple juice. I also placed the skin on the rack above the roast so it can drip on the meat. First time ever on forum so hopefully I can figure out how to add more photos. I have enjoyed researching through other posts. Thanks!