Ok, butcher just called, she got in my accident a case of "Pickled Pork Picnics". I start wondering if a pickled pork, I assume thats a salted pork cause thats what we always called bean meat in the old days. Pickled = Brined. Brined without cure..... Hmmmmm...... Maybe put 'em in a tub with fresh water and change the water till its less salty and then smoke? Anyone have experience with a pickled pork shoulder ??