I cut skin off one and left on the other since I didn't know. Figured I had a 50/50 shot at being right. IOnly reason I left skin on is because I know they do that when the cook a whole pig on a pit. Internal temp is still only 90 degrees, should I pull it and cut it off or just let it ride?
I usually leave the skin on but crosshatch it with a sharp knife. That helps the rub and smoke to get to the meat. ...and looks really cool when its ready and you take it out of the smoker to proudly show everyone what you've done.
If you take the skin off, try to boil the heck out of it for a few hours, slice it up into bite size chunks, let it dry or throw it in the dehydrator until hard. Then throw the chunks in the deep fryer until they turn into pork rinds.