[mrkajz44]

So my wife bought a pork picnic shoulder by accident and I decided I'd try to cook it on the BBQ as a fun little Saturday project. We want to use it sliced, not pulled, as part of a ham and scalloped potatoes meal. I've never done a pork shoulder before, so a few questions:

1) The wrapping says it takes ~50 minutes per kg to cook - is that accurate? The total size is 2.5 kg, so planning 3 hours for just the cooking time is reasonable?
2) The wrapping says to bring it to 160F - is that accurate? Seems a bit high maybe?
3) Would a basic glaze be a good idea? Any other suggestions?

Thanks all! Most of what I could find online talked about cooking it in the oven, so I figured I could just modify that for the BBQ, but didn't want to waste a full afternoon if that was wrong.