Hi guys -
Something I've not found on here after searching is whether to keep on or remove the skin on a full pork shoulder for smoking? I've seen cursory things like trim skin/fat, but does that mean to remove the skin entirely? It seemed to me that the skin would keep the meat more moist but I've never done a shoulder with skin before.
If I leave the skin on, is it OK to eat after smoking? Is there anything additional I can/should do to prepare it for eating?
Thanks in advance. I love this site, have lurked for a while and finally registered!