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Eastern NC Pulled Pork

post #1 of 3
Thread Starter 

I am originally from Eastern NC and love my pork BBQ. I have used Boston Butts for most of my smokes and they have all come out well. I tried several picnics because in NC they cut up a little skin and put it in with the BBQ and I love it that way,. My skin has always been too tough to cut into little pieces and were mostly discarded. Is there anything I can do get at least keep SOME of the skin pliable and edible?


IF no skin, I'll go back to Butts, what do you think?


Thanks for all the help. ALL my smoking  success is because of this site. I love you guys and gals!


/s Floyd 

post #2 of 3

Try putting the skin back on the grill at around 300 degrees. Shouldn't take to long to make it crispy for you.

post #3 of 3

Dog food here. Lol Would luv to try real skins done right.:439:

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