SKIN ON OR OFF?

[joeshell]

HELLO FROM SPRINGFIELD MO.

            SMOKING 13LB SHOLDER PICNIC IN NEW OK JOE TODAY.  SHOULD I TAKE SKIN OFF BEFORE?

                                                                                                     THANKS JOESHELL

/

 

[Bearcarver]

Yes If the skin is on it yet, cut it off, but leave some of the fat. Then cut a diamond pattern through the fat cap into the red meat. That way your  seasoning rub & smoke will get through the fat & into the meat, while the fat will baste down to your meat.

Bear

 

[luc181818]

I left the skin on once. I did nothing for flavor and it was pretty hard to chew. Now I always take the skin off but leaving as much fat on as possible. Plus leaving the the skin on on stops the rub from getting on the meat.

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[luc181818]

Thank you everyone for the welcome. I was asked to write something about my self on roll call. I can't figure out how to start a new post. Help.

 

[luc181818]

Nevermind I just found it.

 

[luc181818]

I'm in south Florida. I use a wood smoker. I would take a picture of it , but it's raining now. I love to smoke pork shoulder. I am doing two tomorrow along with trying a London broil/smoking.

 

[gary s]

[h3]

  Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   [/h3][h3]  [/h3][h3]Gary[/h3]

 

[joeshell]

HELLO AGAIN

      THANKS OF THE INFO. GOING TO BUY ET 733 AND GET SMOKING

                                                                                      THANKS JOESHELL