Boneless pork picnic roast

I got a pork shoulder for this weekend and this is my first attempt at smoking it. But I have a few questions.

1) The package says its 3.84lbs, can anyone guesstimate a cook time?

I don't want to start at 6am and have it done at 10am but I don't want to start at 12hr cook at noon, you know?

2) it's got some kinda net around it I can't tell if it's Cotten or plastic (still wrapped in the vacuum sealed bag) should that be removed prior to cooking?

3) is there a standard cooking procedur, like the 3-2-1 method with ribs?

Thanks in advance for all the help

The cook time will depend on your temp. Tradition holds low and slow at 225 but I like to go at 300. At 300 I would estimate probe tender around 4 hours. At 225, more like 5-6 hours. And leave the jet net on or your roast will fall apart on the grate.

Cooking to pulling temp? If so, mine take 9 - 10 at 225 - 250. I generally start mine at 9PM and pull it about 7 the next morning. I like the shoulder with bone, though, and skin. A good amount of waste but it pays richly in gelatin. If netted I'd leave in the net or remove the net and retie with butcher twine to keep it from falling apart.