smoking half pig -skin off or on

Discussion in 'Pork' started by rochfotm, Feb 4, 2008.

  1. rochfotm

    rochfotm Newbie

    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
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Well, heck. Figgers LOL! Never done one YET but quite a few here have. Someone will be along shortly :{)
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    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).

    Good luck with it and take pictures.[​IMG]
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Ditto....[​IMG]
     
  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    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.

    Lou
     

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