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Pork Picnic for pulled pork

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    Pork Picnic for pulled pork

    Does anyone take the skin off the pork picnic before smoking? I was thinking I would have more bark if I got rid of the skin and the fat underneath. I have never tried the skin so I don't know if I am making a huge mistake or not. Most videos I have seen keep the skin on. Thanks in advance.

    #2
    I recommend removing it and the exterior fat cap. Some folks will leave fat caps on pork butts/picnics, but IMO there's enough fat inside pork shoulders that you just don't need that extra on the outside like you would on a brisket. More bark and less wads of fat in your mouth! You can use the skin & fat to make Meathead's Cracklins: https://amazingribs.com/tested-recip...acklins-recipe

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    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      +1

    #3
    Originally posted by Huskee View Post
    I recommend removing it and the exterior fat cap. Some folks will leave fat caps on pork butts/picnics, but IMO there's enough fat inside pork shoulders that you just don't need that extra on the outside like you would on a brisket. More bark and less wads of fat in your mouth! You can use the skin & fat to make Meathead's Cracklins: https://amazingribs.com/tested-recip...acklins-recipe
    Forgot about the cracklins. I will have to give that a try next time.

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      #4
      I love bark and agree with Huskee. For a sample...on a small area of the butt leave the fat on and score it into about 1” squares. It is mighty tasty.

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      • Huskee
        Huskee commented
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        I gotta try that. I've seen you mention it before but I never remember on prep day.

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