It’s not pork butt, it’s pork picnic. It’s a higher cut of the shoulder. It has a different taste and texture. I’ve seasoned this just like I would a pork butt.
It goes in the smoker for 20 hours of which 6 hours was with Maple smoke.
Then it comes out, wrapped in foil then a blanket and 
into a container like this ice chest for about another 5 hours.
When it comes out it looks like this and smells great.
It pulls apart with very little fat and a good bark. Bark is the black crust that true pork lovers kill for.
That evening we had invited new friends Frank & ET. We talked for hours and tempted them to stay longer at Rainbows End RV Park with a few bites of the pork.
They left with a bottle of booze that we don’t drink and some pork. They left happy for sure. They will be part of the Loosey Goosey Group going to Alaska next year. 
Nice having you all over…thanks for the fun….
See ya…
