smoke picnic

I am sure someone will be along and be able to give you some info. Good Luck

don't think its 16 lbs, there should be 2 chunks of meat in the package.  rule of thumb on picnic and shoulders...try and maintain a temp around 225 and take it to internal temp of 165 than double foil and take to 200-205 internal temp. wrap the foiled meat in a towel and place in a cooler for about an hour or longer if you want.  it could take between 8-10 hours maybe longer to get your meat to the correct temp. one last thing, if you inject your shoulder or picnic....you need to make sure the internal temp gets above 140 degrees within 4 hours to eliminate any bacteria that could have been introduced to the meat by the injection needle.   good luck and happy smoking.

Welcome!!

 There is tons of info here on the WIKIs or find it on the handy dandy search tool.

Here are a few things to read.

http://www.smokingmeatforums.com/search.php?search=16+lb+pork+picnic+  

Most meats that we smoke are done by temps not times...

  Craig