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shoulder: skin on or skin off?

post #1 of 10
Thread Starter 
I've Read Several Threads On Pork Shoulder. None Of Which Mentioned Anything About The Skin. The Novice That I Am Thinks There Would Be Better Smoke Penetration With Out. Does It Matter That Much?
post #2 of 10
I've never done any with the skin on but I've seen some on the tube cut slits in it before they smoked. Sorry that's all I know about it..
post #3 of 10
Thread Starter 
Thanks For The Come Back Gypc. Thats Sounds Like It'll Work. Now I Wonder If The Skin Gets Crispy With The Slow Cooking.
post #4 of 10
Camo...from what I've read so far it's best to remove the outside rind (skin) leaving a thin layer of fat...for better smoke penetration....just my .02 worth icon_biggrin.gif
post #5 of 10
I left the skin on ONCE, we didn't like it as well. I take skin off, better smoke penetration and rub gets in better.

If your in a "testing" mood, do 1/2 and 1/2.

good luck
post #6 of 10
I got some shoulders recently and asked the same thing. Take it off.
post #7 of 10
Hey Camocook, skin will not get crispy in the smoker, remove it so the fat cap will melt off (baste) and you'll get better smoke penetration also, good luck and your about due for some pic's!!PDT_Armataz_01_20.gif
post #8 of 10
I have to agree with the others, if chicken skin won't crisp at smoking temps, pigskin sure won't.

Deep fry it and serve on the side.icon_lol.gif

Is that my heart talking to me?
post #9 of 10
Definitely skin off for better smoke absorption.
post #10 of 10
Pulled pork skin off! Not the fat though leave that on.

Ham leave it on!
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