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I'm primarily a brisket and pork ribs smoker but I want to smoke up a 20 lb. half pig, head off on my New Bransfels. Just curious about results and comparative cooking temp./time skin off compared to skin on. Thanks! tmr
My favorite is skin on...seems to hold in a lot of the juices and the skin is delicious if crispy.
In my opinion skin on or skin off take the same amount of time. Just use a thermometor in both the hams and shoulders to be sure.
Which ever way you smoke it, it's a good idea to let the pig rest for at least 20 minutes before pulling or eating (equalize the juices).
I've done them both ways. I agree that skin on probably produces a juicier end product but with skin off you don't get near the fat drippings and still get a good result. Last few I've done was skin off. No complaints.