Picnic Pork shoulders?

da toad

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Aug 16, 2015

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WESTERN MASSACHUSETTS

• Jul 7, 2017

• #1

I just smoked (2) large bone-in picnic pork shoulders.  They both had the pig skin on them which I removed prior  to smoking.  

They took 21 hours to smoke ti internal temp reached 205.  They were delicious.

My question is should I have removed the pig shin on they before smoking or should I have left it on and discarded it after the smoke.  It was kind of a pain removing it.

Thanks for any help.

 

tropics

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Jun 25, 2014

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Attleboro,Ma

• Jul 7, 2017

• #2

DA TOAD said:

 
I just smoked (2) large bone-in picnic pork shoulders.  They both had the pig skin on them which I removed prior  to smoking.  

They took 21 hours to smoke ti internal temp reached 205.  They were delicious.

My question is should I have removed the pig shin on they before smoking or should I have left it on and discarded it after the smoke.  It was kind of a pain removing it.

Thanks for any help.

Click to expand...

I leave the skin on & cook it hotter to crisp the skin

Richie

 

bbqcle

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May 24, 2017

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20

• Jul 7, 2017

• #3

I would remove it maybe couple hours in to pick up some flabor and make smoked Chicharones!

I have noticed smoking it for a long doesn't crisp up for me enough so I usually would finish in the oven in oven at 400 to really crisp it up.

Good luck, I am interested to see what works best for you! 

 

pops6927

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Fort Worth, Tx.

• Jul 7, 2017

• #4

Did you ask about the pig 'shin' or the pig 'skin' ?  The shin can be removed for boneless meat.  The skin can also be removed too if you don't want to utilize it.

 

chef jimmyj

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• Jul 7, 2017

• #5

You can leave it on. You get a bit less smoke but not that noticeable when the meat is pulled and mixed. If you don't crisp and eat the skin, toss it to the dog. My boys, Blueheeler and Beagle, think the Sun rises and sets around me...JJ