smoking half pig -skin off or on

[rochfotm]

I'm primarily a brisket and pork ribs smoker but I want to smoke up a 20 lb. half pig, head off on my New Bransfels. Just curious about results and comparative cooking temp./time skin off compared to skin on. Thanks! tmr

 

[richtee]

Well, heck. Figgers LOL! Never done one YET but quite a few here have. Someone will be along shortly :{)

 

[cowgirl]

My favorite is skin on...seems to hold in a lot of the juices and the skin is delicious if crispy.
In my opinion skin on or skin off take the same amount of time. Just use a thermometor in both the hams and shoulders to be sure.

Which ever way you smoke it, it's a good idea to let the pig rest for at least 20 minutes before pulling or eating (equalize the juices).

Good luck with it and take pictures.

 

[bbq bubba]

Ditto....

 

[lcruzen]

I've done them both ways. I agree that skin on probably produces a juicier end product but with skin off you don't get near the fat drippings and still get a good result. Last few I've done was skin off. No complaints.

Lou