I bought a 7 pound picnic ham that I plan to smoke in my upright. I've done it before but this is the first skin on roast I have tried. I know a lot of folks will argue that I should remove the skin but hear me out. I am married to a German! In Germany they love the skin and cook it so that it becomes crispy. I have to admit it is delicious. They don't usually smoke it as far as I have seen. I'll tell you what I plan to do and would appreciate input.
I plan to slice through the skin and fat stopping just before the knife contacts the meat. I will do this in a criss-cross pattern so that comes out diamond shaped ~1cm pieces. Then I will apply rub (have not decided which one yet) and smoke most of the day. I planned on using apple wood. My smoker has a water pan so I was thinking about using water mixed with apple juice at least in the beginning and then topping it with water. Can I pull off crispy skin in a smoker?
I plan to slice through the skin and fat stopping just before the knife contacts the meat. I will do this in a criss-cross pattern so that comes out diamond shaped ~1cm pieces. Then I will apply rub (have not decided which one yet) and smoke most of the day. I planned on using apple wood. My smoker has a water pan so I was thinking about using water mixed with apple juice at least in the beginning and then topping it with water. Can I pull off crispy skin in a smoker?
