I like a whole shoulder (Picnic) when I smoke one, I make sure to get one with lots of skin. They seem to taste better and have more juice at the end. That is not my question. My question is this: Can the skins be fried into edible traditional skins? I tried it but the skin seemed to be fit only for football use, (tough as leather) as most of the yummy fat had cooked away keeping the meat moist while leaving the skin as described. Any techniques out there, I would be obliged.