There is a little more intense flavor in the picnic as the muscles provide locomotion to the front hooves of the pig, making it leaner and harder working.
You can process the additional gifts that the picnic provides. Trim off the fat cover and skin. Separate the fat from the skin by skinning the fat off in strips. Grind the fat once through the grinder, then put in pans and into a 300° oven or in your smoker to render the fat down (remove moisture from it) then pour into containers to freeze; you now have the VERY BEST lard for making pies and doughs! See my Leg to Ham link in my sig line, shows how I did the same process with a hind leg to a ham.
Then, cut up the skin into pieces and deepfry, either in the lard you just made or oil and make cracklin's - deep fried pork skins! Be sure to season them with your favorite rub before frying and add some more afterwards to season, and don't be too picky on getting all the fat off, a little stuck to it adds some more goodness!
Even after smoking, there is still lots of goodness left in the remaining bones; don't throw them out, boil them along with any pork bones from butts you have frozen (I save all mine) for soup or stew stock! Let the stock cool, then freeze in ziploc freezer bags. Pull out and let thaw in hot water quickly and make a soup!
Oh yes, enjoy the pulled pork, too!