Picnic Shoulder Advice

The_Canuck

my neighbor has a 14.5lb Picnic shoulder he wants me to cook/smoke this coming weekend. Looking at a few videos I am getting some varying insight on how to prep. I am also struggling a bit to find info on this site like one would for a brisket or butt. Are they just not popular?

Here is is what I know or think I know. .

- Setup the same as a butt for the egg. Though some say add smoke, others say don’t if you want to enjoy some good cracklins.  Smoke supposedly coats the skin and prevents it from hardening up for the cracklins. 

- Some say season with a rub like a butt. Others say just some good old salt and pepper. Is there a general concensus on this?  Personal preference?  Let it sit overnight or season then on the grill?

- wrap it up or leave it naked?  I don’t wrap a butt so I am assuming the same but again have seen videos of people wrapping at specific temps, then unwrapping, sort of like ribs. 

- time wise if I cook around 250 dome it should follow the rule of 1.5-2 hours per lb. This will be my longest cook. Hoping I don’t run out of fuel. (21-29 hours). 

Any my other general tidbits or insights?  Will try to remember to take photos to post them up come this weekend. 

lkapigian

Malcom Reeds Picnic is a great watch. As for me I would not do craklins , just not the much there and do it like my Butts...that being said, no wrong way

https://youtu.be/rYb_ygsTDfY