We marinated our picnics with apple juice, let them set overnight, brought them to room temperature, rub them with yellow mustard dry rub.
They went into the smoker at 250 degrees,time set for 8 hours.
We planned on pulling them at 6 hours; however, at 6 hours they were to temperature.
When we took them out they were 170 degrees but they were still kind of tight (we just couldn't pull them).
So, we wrapped them in aluminum foil and put them back in the smoker for another hour and a half.
At present, the picnics are resting in the cooler. They have been there for almost 2 hours.
How long should we let them rest? I plan on getting up as soon as I post office this to try to pull one apart. I will have to finish this tomorrow or the next day because I'm exhausted.