I agree, if there is skin, you most likely have a picnic, not a butt.
But, remove the skin is what I do. Then rub it up and let it run. If there is a lot of fat, you can remove it, or score it. I like 1/4" of fat as a rule. Also, remember that with a lot of fat, comes a lot of mess. You might want to have a drip pan under the pork during the cook.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."