Whole pork shoulder, skin on.

[squirtthecat]

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..

[Ka Honu]

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.

[OU812]

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.

[KyNola]

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.

[SiFumar]

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.

[hal4uk]

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.

[squirtthecat]

Duly noted!   Thx!