Anything special I need to know before throwing on 9lb shoulder picnic?

[John Leopard]

Bought a picnic shoulder, scored the hide, and injected with Cajun Power Garlic, L&P, and peach nectar. Rubbed it with the usual butt rub. Am I missing anything, especially regarding the hide?

 

[JimmyE]

Nah, just let 'er rip. When you pull it, that hide will pull right off.

 

[Bob Sample]

You may want to remove the skin to give yourself more bark and smoke flavour for the pulled pork. Unless you plan on chopping up the skin and adding it to the pulled pork after.

 

[Tony R]

I remove the "skin" and add rub. I smoke until its 200-205 internal temp.

 

[John Leopard]

thanks for the feedback, all. I don't know why but the temp has not hit any plateau. I think it might be because of the two leg bones in the picnic instead of the scapula in the boston butt. I know that bone conducts the heat much faster when it's exposed to the actual heat of the smoker.
I put the beast on at 1:30 and now the temp according to the Maverick is 174 IT. That seems awfully fast to me. The dome temp never exceeded 230 so I hope I'm on track for decent product.