I reserched (mostly on here) on ways to do this and temps.
To start....I grabbed an 8lb picnic with the bone in.
2) I cut the fat cap off. Also, because I was really aiming at obtaining a nice bark...I trimmed most of the fat off.
3. I actually scored most of the meat. My logic in this was because I was primarily going for bark...and this allows more surface area.
4. I used this rub that I found online.
5. I covered the meat with mustard and applied the rub. I mostly pat the rub on as it seems to work better than rubbing.
6). I wrapped it in press and seal....only because I was out of plastic wrap (it actually did fine). I put it in the fridge about 10pm.
7) I woke up at 7 and turned the smoker on to a temp of 240. I also did not fill the pan with water...instead I filled it with sand; this helped retain heat. I used pecan through the whole process. After the smoker heated up to temp at 7:30 I put it in.
8) I opened the lid on top all the way and added chips about every 30 min to keep a nice thick smoke.
9) In the meantime I made lunch...some lamb chops and also I tried some beef roast chuncks. I was hoping to make some form of burnt ends with the chunks...but think I now know there's not enough fat for those. They came out very tough. I also overcooked them by about an hour as the wife pulled me away for some....fun.... :)
This was about 1pm....I putthe lunch on at 10am. BTW...the sand really helped keep temp when opening the door to add stuff.
11) I waited for the internal temp to reach 195. I pulled it, wrapped in foil...then towel...and then cooler for 45 min. And then shredded. It took about 13 hours total.