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shoulder: skin on or skin off?

camocook

Meat Mopper
230
10
Joined Apr 21, 2007
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?
 

gypc

Meat Mopper
OTBS Member
257
10
Joined Jul 4, 2006
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..
 

camocook

Meat Mopper
230
10
Joined Apr 21, 2007
Thanks For The Come Back Gypc. Thats Sounds Like It'll Work. Now I Wonder If The Skin Gets Crispy With The Slow Cooking.
 

t-bone tim

Master of the Pit
OTBS Member
1,558
11
Joined Feb 24, 2007
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
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
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
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
I got some shoulders recently and asked the same thing. Take it off.
 

bbq bubba

Master of the Pit
OTBS Member
3,649
12
Joined Feb 12, 2007
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!!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
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.


Is that my heart talking to me?
 

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