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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?
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
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!!