Re: Need help with a pork picnic shoulder!CrazyHorse,
Since I opened this thread, originally, I thought I would post my results as an answer to your inquiry.
I ended up smoking 3 picnic shoulders for this party, each one was approximately 10lbs. Using a very sharp knife, I removed all of the rind and left most of the fat attached. I smoked them just as would do a boston butt. I don't remember exactly how long it took to reach internal temp of 195*-200*, but I do recall that it took a little bit longer than it normally does with the regular boston butt. This makes sense, of course, because the picnic is larger and has a much bigger bone by comparison.
Once the roasts reach my target temp (around 200*), I double wrapped in HD foil and let them rest in an insulated cooler for about two hours.
The final result was everything I had hoped for. The bone was easily removed by hand and the meat was so tender that it practically shredded itself! There was no discernible difference in taste between the picnic and the butts that I was used to.
All in all, if I see the picnics on sale for a good price, or if boston butts are out of stock, I wouldn't hesitate to use this cut again. Removing the skin adds an extra step, but with the proper knife, its really not difficult at all.
Hope this answers your question. Good Luck!