Is there any benefit at all to leaving the skin on while smoking?
I have ~80 pounds to do next weekend, and I was thinking about trying them both ways..
For smoking I remove it so I have more surface for smoke to reach and bark to form. If my next doctor's appointment is a ways off, I make pork rinds out of the skin. For roasting I generally leave it on and crisp it at the end.
80 lb,,,,,,,,,WOW
In the bradley I would remove it.
Takes a sharp knife and a steady hand but aint that hard, kinda like skining a deer. ;D
Over an open pit thats a drfferent story,,, leave it on, the skin becomes the bark.
Cut it off Pat. There is a load of fat underneath that you will want to trim as well if it is the shoulders I brought up in June.
Quote from: Ka Honu on July 15, 2011, 01:41:17 PM
For smoking I remove it so I have more surface for smoke to reach and bark to form. If my next doctor's appointment is a ways off, I make pork rinds out of the skin. For roasting I generally leave it on and crisp it at the end.
I agree.....but throw the skins in to smoke also....makes for real tasty pork rinds. Smoke stays while frying.
Quote from: KyNola on July 15, 2011, 02:25:39 PM
Cut it off Pat. There is a load of fat underneath that you will want to trim as well if it is the shoulders I brought up in June.
Ditto.
Same as a butt... Just gonna slide off in a SHEET later if you don't.
Rub won't get in, and if it even looks like bark ---
it ain't.
Trim it.
Duly noted! Thx!