Pulled pork w/ skin

Discussion in 'Pork' started by uneed2read, Jul 1, 2007.

  1. uneed2read

    uneed2read Newbie

    First, pardon me if I'm not doing this right. I'm new to the forum.
    I bought a whole pork shoulder to smoke for the holiday. It has the skin on it. Do I just put rub on the skin, score the skin then rub it, or what for the best results? Also, it's about 9.5 lbs. I figure about 14 to 15 hours at 225 will be a good guess. Does that sound fairly close?
    Thanks.
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hit roll call and get a proper introduction, as far as the skin, remove it and leave about a 1/4" of fat and rub,cooking time is close, foil at 160* and finish to 205* for pulled pork!
    BTW, Welcome to the SMF [​IMG]
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i leave the skin on & inject & rub the skinless side using a drip pan spritzing & saving some for the finishing sauce. but thats me.
     
  4. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    In my opinion.....Bubba nailed it. [​IMG]
     
  5. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    What bubba said but also quit adding smoke at 140' and spray with liquid (I use apple juice) once every hour or so..

    Welcome to SMF
     
  6. ultramag

    ultramag SMF Events Planning Committee

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