pulled pork from picnic roast

[SevFry]

http://[img=http://s15.postimage.org/k5lv2kdnf/IMG_20121018_165559.jpg]
upload

My wife really wants me to make a pulled pork out of this, and I have a few questions. Do I leave the rind or big fat skin looking thin on? Or cut it off? I'm looking for a IT of approx 200?  I know from reading around that this might not be the greatest cut to use, but its what I got.  Any advice would be appreciated

[hal4uk]

Honestly...  There's a reason you're reading about not using that cut.
If you had a whole shoulder, that would be fine (it would all get mixed together -- and be good)

Just a picnic?  Well, I did it once and I just didn't care for it.
But, it's what you have...  Take it to 195 or so and see what you think.

[OU812]

That is not the best hunk of pork for pulled pork but it can be done

You will want to remove the skin and de-bone if it still has the bone

http://forum.bradleysmoker.com/index.php?topic=15432.0

Have fun  ;D

[Habanero Smoker]

There are also a few members that will only smoke/cook picnics for pulled pork, and prefer that over the butt end. The picnic doesn't have as much connective tissue, so you may want to take it out of the smoker when it hits around 185°F. I leave the bone in. I generally take in out sooner, because I like to slice that cut. Though bone-in will take longer to cook, I feel it adds additional flavor to the cut.