Hello all!!! It has been a long time since I have been on here, been busy and have not had time to do much smoking. Anyways a good friend of mine who raises hogs butchered one and saved the shoulders for me I took one to my Father in laws and he deboned, skinned, and injected it. My question is that I want to cook it whole and am wondering if anyone had experience cooking a shoulder with the skin on?? or should I skin it??? I am planning on using a mixture of apple juice and rub to inject it. Any input??