3 (8.6LB Picnic Bone in) 1/3 cup coarse salt (kosher or sea) 1-1/2 cup (packed) Sugar in the Raw 1-1/4 cup paprika 1 Tbsp freshly coarse ground black pepper 2 Tbsp garlic powder ¼ cup dried onion flakes ¼ cup onion powder 1 tsp cayenne pepper 2 tsp chili powder 2 tsp coriander 1 Tbsp rosemary This was more than enough for 3 picnics and had at least a cup left over. Mop 2 cups apple juice ¼ cup Captain Morgan’s Original Spiced Rum ¼ cup Apple cider vinegar Yield ÿ8.6lb (purchase wt.) – 5.7lb (deboned) – 3.7lb (yield) ÿ8.6lb (purchase wt.) – 5.3lb (deboned) – 3.2lb (yield) ÿ8.6lb (purchase wt.) – 5.3lb (deboned) – 3.2lb (yield) 9:00 pm Prepped butts. 6:30 am pulled meat from fridge and fired up smoker 7:00 am Outdoor temp 44ºF- 5mph winds (6:00 pm Outdoor temp 35ºF- 5mph winds) Added mesquite, mopped every 45 minutes until plateau. 3 racks being used I used a digital thermometer for the Smoker and one for the lower and upper rack but not the middle. I kept the smoker at around 240ºF 7:00am smoker at 240ºF 7:00am (top at 45ºF) (lower at 46ºF) 7:20am (wood started smoking) 8:15am (top at 94ºF) (lower at 85ºF) 9:00am (top at 113ºF) (lower at 111ºF) 9:45am (top at 129ºF) (lower at 130ºF) 10:30am (top at 137ºF) (lower at 141ºF) 11:15am (top at 142ºF) (lower at 146ºF) 11:30am (top at 144ºF) (lower at 148ºF) 12:00 pm (top at 147ºF) (lower at 150ºF) 1:00 pm (top at 152ºF) (lower at 156ºF) 1:30 pm (top at 153ºF) (lower at 158ºF) 2:00 pm (top at 154ºF) (lower at 160ºF) Hit plateau 2:30 pm (top at 155ºF) (lower at 155ºF) 3:00 pm (top at 157ºF) (lower at 163ºF) 3:50 pm (top at 163ºF) (lower at 167ºF) 4:30 pm (top at 164ºF) (lower at 171ºF) 5:15 pm (top at 165ºF) (lower at 175ºF) 6:00 pm (top at 169ºF) (lower at 180ºF) 6:30 pm (top at 172ºF) (lower at 183ºF) 7:00 pm (top at 176ºF) (lower at 187ºF) 7:30 pm (top at 180ºF) (lower at 191ºF) 8:00 pm (top at 182ºF) (lower at 193ºF) 8:30 pm (top at 182ºF) (lower at 196ºF) 9:15 pm (top at 186ºF) (lower at 201ºF) Pulled lower picnic, checked middle picnic temp was 200ºF pulled that as well, wrapped in foil, blankets and placed in cooler. Moved top rack to middle rack. 10:00 pm (top at 192ºF) 10:30 pm (top at 196ºF) 11:15 pm (top at 198ºF) close enough, pulled the last picnic Total cooking time 16 hours 15 minutes. Notes: I let the 2 first picnics rest around 1-1/2 hours before pulling and the last one I let rest 20 minutes, honestly I didn’t notice any difference in the taste, pull, moisture content or anything else, however, I would suggest to wrap tightly in foil after pulling so you don’t loose the moisture from the steam being released from the meat, if you don’t leave it wrapped at least an hour or two. After pulling I added a light sprinkle of coarse salt to the pulled pork. I used Turbinad sugar (sugar in the raw) and did not foil to see if it would make a difference compared to my last smoke using brown sugar, and in my opinion there was no difference in burning; however there was a difference on the ribs I done yesterday but not the picnics. Next smoke I will foil at 165ºF -170ºF and use brown sugar, and monitor cooking times to see if foiling decreases cooking time. I also tried applying the rub without yellow mustard I saw no difference in the final product. I was happy with the recipe I really think the rosemary gives it a nice subtle flavor, I am surprised I never see rosemary in pulled pork recipes. I noticed my cooking time was significantly shorter by deboning before smoking. There was no fat or connective tissue to remove when pulled, no nasty bits at all, I was quite impressed. I was happy with the finished product, and hope my notes help somebody, especially the cooking times.