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picnic ?

post #1 of 8
Thread Starter 
i just got a 8.5# pork picnic roast for my weekend smoke, and i noticed there is a layer of skin on one side. should i remove the skin and leave the fat under it, or is it fine the way it is?
post #2 of 8
It's optional ... personally I would remove it to allow better smoke penetration in the meat.

Hope that helps!
post #3 of 8
I've done it both ways, IMHO it is better with the skin removed. Like Squeezy said, more smoke penetration. Also, it gets the rub to more of the meat, and you get more bark.

As far as the fat goes, if it seems excessive, you can trim some of it off, but leave a good bit for juices and flavor.
post #4 of 8
yup,what they both said PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #5 of 8
i leave it on(for this color) & inject the meat. but sometimes rub under the skin. http://s178.photobucket.com/albums/w...bdaypt2019.jpg
post #6 of 8
I would remove the skin and leave the fat. Cook it fat sid up.
post #7 of 8
i forgot to mention- after it's done,cut the skin flap into 1"x2" squares & deep fry for cracklins. or you can dry it in strips for the dog-you will be a god....
post #8 of 8
I always cut the skin off.
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