How do you get the skin crispy?

[chef_boy812]

I have looked around, and can't find anything about it. maybe I am missing something

I see on que shows that they chopp the crispy skin back into the meat. this looks and sounds great, but my skin always turns out like a football left in the rain.

Do they smoke it crispy, or are they taking it off and cooking it separately?


I am smoking a butt this Sunday, I am going for my best butt yet (with y'alls help)

I made my first finishing sauce today! and I made the wife(give me permission) to buy a new giant cooler for the resting time.

THIS IS COMMITMENT TO THE TOTAL QUE QUALITY!

 

[iadubber]

to get the best bark you need to do away with the foiling. Most of us foil at 165 and go up to 195+. If you don't foil, the thicker the bark will be.

 

[burtess]

Thats correct, do not foil.

I never foil my butts and get a thick, chewy bark. I don't think you're going to get it "crispy" though.

Burt

 

[bbq bubba]

Thought this was about chicken.
Crispy pork skin??

 

[iadubber]

Oh, also depends on sugar ratio in your rubs and whether you spray/mop with a sweet solution. But yeah, it won't get "crispy"

 

[chef_boy812]

thanks,

so NO FOIL

More RUB

Should I score the skin or keep it whole?


ANd the way it sounds, not crispy, but hard and more leathery, but not football leather. so chop it pretty small, I guess it adds more texture to the tender.

This is awesome.
Thanks, again.

 

[smokebuzz]

I'm with ya brother

 

[bbq bubba]

Theres no skin on butts, are you doing a whole shoulder?

 

[oillogger]

I opened this thread thinking someone was really asking how to get crispy chicken skin. Crispy pork skin.......................hmmmmmmmmmm............ fry it. Nothing like homemade cracklings. Do not use foil if you desire a bark on the outside.

 

[flash]

There you go. Winner !!

Foiling may retard the growth of the bark, but not by much. The biggest mistake is doing fat cap UP, atleast on a Vertical smoker. Avoid using any mop or baste for the first couple of hour also.

Early in smoke, bark already forming

prior to foiling, which I do around 160º internal

Yep, no bark here.
Darn, that foil

 

[coyote]

Flash, that looks like the winner. Is the color of the bark I am seeing Black or dark brown. I try not to go for black on my cooking but some times, well most times with sugar based things It can not be helped to bring it up to temp.
I have not done a Butt as yet. but working my way to it..am afraid It will be awesome with slaw, onions and dill picks on rolls..since finding this forum..belt has had to be reholed at the end a couple times.

 

[flash]

More the photo, but a nice dark brown. It was quite tasty.

 

[chef_boy812]

sorry about the confusuion of some of the members,
and huge thanks to the members who helped. I looked up the show I was watching before, and the skin did get crispy and brittle enough to chop into the que. now this guy was doing whole split hogs with sawdust as his fuel. maybe his time/temp is different to get this outcome. I am planning a trip to this place later on in October. it is in Aiden NC, I think it is called Jim's

 

[1894]

So , are you referring to this crispy skin that just lifted off this hog at pulling time ?



Or the bark that gets formed during the process of a Q on a skinless peice of meat ?

Sorry for not understanding what you mean by skin

Phil

 

[smokin' pitmaster]

i normally smoke my chicken for about 60 minutes and then crank up the heat to 350 for 75 minutes.. perfect!

skin is krispy, and the inside is moist!

ron-

 

[chef_boy812]

YES, OH good gawd yes, that is exactily the skin I am talking about, the skin that is lifted off the hog. I am only doing Picnic hams, but I hope I can immitate that turn out.
THANK YOU !!!

 

[chef_boy812]

Big Thanks, to 1894 for his picture, and private message about this subject.

It IS pork I am trying to smoke the skin crispy. He was telling about a pig at the fair that they lifted the skin off in chunks, and people are asking specifically for the swine peel.

Just want to know if I can do that on the small scale with a skin on shoulder?

Help!, all of you BBQ masters, Help.
BIG THANKS for shared knowledge

 

[1894]

I'm curious as well. I have a pork shoulder to prep and also wonder what to do with the skin. Leave it on , remove and smoke , or remove and toss ?