You can cook a picnic pretty fast, but not if you want to pull 'em. You don't have to low and slow, I know folks here are now looking at higher cooking temps and I smoked a picnic today, could easily have gotten to 145 IT which is slice temp., easily get there in less than 10 hours.
Thanks for the info. I guess this is another way a certain nameless TV chef misled me, I thought 8-10 hours would be enough to fully cook a shoulder. Turns out it can take quite a bit longer, depending on the circumstances.
It depends on the size of the shoulder. Time is not as important as temperature, get a good digital thermometer and a steady supply of fuel. Many experienced smokers will tell you that meat ceases to pick up smoke flavor after about 7-8 hours... that is when we move it to the oven to finish (usually at a higher temp) for quick cook; when we have time and usually using gas, we just wait it out.. The key is that you need to reach 190-200 degrees and then let it rest a bit before pulling, but pull it while it is still hot as letting it cool too much will toughen it quickly. In a recent bulk BBQ, we cooked to 190 and then wrapped in foil and placed in a cooler for several hours and it was still over 160 when we pulled.
Thanks for the info. I guess this is another way a certain nameless TV chef misled me, I thought 8-10 hours would be enough to fully cook a shoulder. Turns out it can take quite a bit longer, depending on the circumstances.