Finally got my smoker back, and jumped in feet first! Chicken from Monday (9 lb'er), loin and picnic from Wednesday (there were actually 2 picnics, Mom gave me the meat I still had in her deep freeze when they brought the smoker to me. I was all pork greasy by the time I unwrapped the second one and didn't want to touch my phone.). Wound up with about 13 or so pounds of pulled pork...probably would have been 14 or better, but you know how that goes. Too tempting not to eat as you go. :) Pulled with a wooden spoon, it was tough, I tell ya!
Anyway, produced by my Char-griller Smoking Pro (still stock config), over Royal Oak lump and some Frontier Mesquite lump, smoked with apple chunks and hickory chips in a homemade chip box. Chicken was appx 6 hours, loin about 2, and the picnics came off at 12 hours, got foiled, and went into a 220 degree oven for another 4 or so...not sure exactly on the oven time, I just know I woke up at 4 am, remembered they were in there, and checked temp and they were done.