That explains the really thick fat cap, Chris! While the picnic cut is tasty, it doesn't match the bone-in Boston butt cut, imo. If I get a Boston butt with a thick fat cap (which is only on one side), I actually trim it to about 1/4" thick. There is enough internal fat and connective tissue in the shoulder cut to keep it plenty tender and moist. Boston butts are the choice of just about every competition team, and restaurants, for pulled pork.