This is my fisrt post, so forgive me if this is a silly question. I'm going to do my first bone-in pork shoulder on the PBC. I just picked up a 7lb shoulder with the skin on. The butcher suggessted that I leave the skin on for the cook. I thought it would be better to remove the skin to get more bark. It sounds like this might be a personal preference. Any suggestions? Thanks so much!
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Off, along with any fat. Make cracklins with the skin. -
Welcome to the Pit, I think Jerod gave you good advice! The only second thoughts I have are that I have been involved with several whole hog spit BBQ's where it was cooked skin on and was to die for when done? DanComment
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Welcome to the Pit Njgolfnutt ...
I agree with Jerod Broussard you will have fun learning to make cracklin's too.Comment
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My first one I peeled the skin back put rub under and put skin back. All since I have removed the skin and most fat. They are much better with out the skin.Comment
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There's so much internal fat on those I like to go quite aggressive with fat trimming. I will hack down into the meat and pull out wads of fat before smoking it. No one likes a wad of fat in their mouth when eating, so I try to remove all I realistically can without mutilating it. Skin too obviously, as the others have mentioned.Comment
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Huskee I feel the exact same way about butts and brisket points with respect to the available intramuscular and/or intermuscular fat.Comment
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My current regime on butts is to remove the skin and trim the fat layer close.
Then comes the best part: On the cutting board, often I'm finding that thin layer of fat seems to be by itself at the bottom as I remove all the other muscles, and slice them into large chunks or slices. So, once the thin fat gem is discovered, I slice and cube it, providing a great yummy rub and smoke infused layer of delicious bark to mix all into the pulled and sliced pork.
#MrsBrownRulesComment
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skin off.Comment
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Yep as others have said, Skin off. Make cracklin'sComment
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