I have been given a cyropacked,10 lb, bone in pork shoulder. It has
been brined? (it says solution added - 5 to 8% by weight - for
tenderness). It also has the skin on.

I want to BBQ/smoke it and end up with pulled pork with a nice bark.
However, I've not done a shoulder like this before. I usually do
boneless pork butts. I have a feeling that I should remove the skin
and treat it like a butt. But, before I start I'd like some input
from the group.

So, I'm looking for suggestions on how to treat this.

Thanks,
Calvin