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.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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
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.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
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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