picnic ?

Discussion in 'Pork' started by dozer, Aug 3, 2007.

  1. dozer

    dozer Fire Starter

    i just got a 8.5# pork picnic roast for my weekend smoke, and i noticed there is a layer of skin on one side. should i remove the skin and leave the fat under it, or is it fine the way it is?
     
  2. squeezy

    squeezy Master of the Pit OTBS Member

    It's optional ... personally I would remove it to allow better smoke penetration in the meat.

    Hope that helps!
     
  3. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I've done it both ways, IMHO it is better with the skin removed. Like Squeezy said, more smoke penetration. Also, it gets the rub to more of the meat, and you get more bark.

    As far as the fat goes, if it seems excessive, you can trim some of it off, but leave a good bit for juices and flavor.
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    yup,what they both said [​IMG][​IMG][​IMG]
     
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

  6. flagriller

    flagriller Smoking Fanatic OTBS Member

    I would remove the skin and leave the fat. Cook it fat sid up.
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i forgot to mention- after it's done,cut the skin flap into 1"x2" squares & deep fry for cracklins. or you can dry it in strips for the dog-you will be a god....
     
  8. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I always cut the skin off.
     

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