shoulder: skin on or skin off?

Discussion in 'Pork' started by camocook, Apr 27, 2007.

  1. camocook

    camocook Meat Mopper

    I've Read Several Threads On Pork Shoulder. None Of Which Mentioned Anything About The Skin. The Novice That I Am Thinks There Would Be Better Smoke Penetration With Out. Does It Matter That Much?
  2. gypc

    gypc Meat Mopper OTBS Member

    I've never done any with the skin on but I've seen some on the tube cut slits in it before they smoked. Sorry that's all I know about it..
  3. camocook

    camocook Meat Mopper

    Thanks For The Come Back Gypc. Thats Sounds Like It'll Work. Now I Wonder If The Skin Gets Crispy With The Slow Cooking.
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Camo...from what I've read so far it's best to remove the outside rind (skin) leaving a thin layer of fat...for better smoke penetration....just my .02 worth [​IMG]
  5. bigal

    bigal Smoking Fanatic OTBS Member

    I left the skin on ONCE, we didn't like it as well. I take skin off, better smoke penetration and rub gets in better.

    If your in a "testing" mood, do 1/2 and 1/2.

    good luck
  6. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    I got some shoulders recently and asked the same thing. Take it off.
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hey Camocook, skin will not get crispy in the smoker, remove it so the fat cap will melt off (baste) and you'll get better smoke penetration also, good luck and your about due for some pic's!![​IMG]
  8. squeezy

    squeezy Master of the Pit OTBS Member

    I have to agree with the others, if chicken skin won't crisp at smoking temps, pigskin sure won't.

    Deep fry it and serve on the side.[​IMG]

    Is that my heart talking to me?
  9. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Definitely skin off for better smoke absorption.
  10. deejaydebi

    deejaydebi Smoking Guru

    Pulled pork skin off! Not the fat though leave that on.

    Ham leave it on!

Share This Page