Wife wanted a picnic done slicer style, not pulled, for 4th of July. Who am I to say no? One thing I find interesting is that after a 48 hour brine, then a 24 hour rub, the heat from the hot smoked paprika permeated down into the meat a lot. I love heat, so I am pleasantly surprised by this. Do you suppose it is because the salt in the brine was still working and drawing the rub down into the meat? I found a nice 9.2 LB picnic, skinned it, made a brine of Kosher salt, apple juice, ground cloves and ground bay leaves. I flipped it a lot because it wasn't fully covered. 2 days in the brine, took it out, dried it, Mustard and rubbed it. Rub Ingredients: ½ Cup Dark Brown Sugar ¼ Cup Smoked Sweet Paprika ¼ Cup Smoked Hot Paprika 2½ TBS Course Black Pepper 2 TBS Kosher Salt 1½ TBS Garlic Powder 1½ TBS Onion Powder 1 ½ tsp Chili Powder ½ tsp cinnamon (true Ceylon cinnamon. very strong) ½ tsp nutmeg then after another 24 hours in the fridge, it was happy. Masterbuilt 30", hickory chunks, 240 degrees. After 5 or 6 hours: At around 9 hours the digital read 161, and the dial thermo read 157. I pulled it and covered it to rest for an hour, or until I had enough rum. I can't remember which. I took the thermometers out because anything between 155 and 165 for pork is fine with me if it's not being pulled. I ain't scared of pink in my pork! Sorry about the white-out in the money shot. Flash was set on auto, and this was the best of the 4 pics I took. It is pink around the bone, but I'd rather have that than a dried out roast. Nice juicy slices. Slaw, tater salad, corn, pan drippings, and finishing sauce, and it was money!