I had two picnic roasts from my last pig. This last weekend I decided to smoke one. When I went to probe it I noticed there is a lot of bone in this particular cut so I tried to probe into the meatiest part of the cut but I think I failed and got too close to bone. It was about a 6.5 to 7 pounder and it hit 200 internal at about 7 hours which seems too soon to me. So I took it off, wrapped in towel and let rest in ice chest for a few hours. When I went to pull it the meat didn't fall off the bone like my other butt roasts had. So does anyone have any advice on how to properly probe one of these picnic cuts? I have one more left and would like to smoke it also. Thanks!