I've been removing the skin and exterior fat on my picnics. It creates a wonderful bark, and the meat has so much internal fat/marbling, there is really no need to keep any exterior fat. Meat stays moist and flavorful.
The last picnic I did like this a week ago made probably the best pulled pork I've ever put out. It's still tender and moist even nibbling on bits straight out of the fridge.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)