Pork butt - skin on or off?

[Sith Misfit]

Hi all, I've done a few pork butts in my smoker and have always kept the skin on... it does seem a bit of a waste when the first thing I do when it's done is remove the skin and throw it away when that had most of the rub on it... Can they be done with the skin off?

[Wildcat]

I've never done it with the skin on. Have not even seen the skin on in local stores. Last time I saw skin still on any part of a pig was when I was a teenager and lived on a farm where we raised our own hogs. We used the skin but not on the meat. For butts, I recommend taking the skin off and trimming any fat off down to about 1/8 inch thick or even thinner, apply EVOO or CYM, rub and smoke.

[Sith Misfit]

Yeah that sounds like a great idea, then I get to keep the bark too :) I'll try it this weekend :) Thanks!

[Ka Honu]

I generally skin before smoking and freeze it to make cracklins later.

[Tenpoint5]

About the only time i see skin on it is on a Picnic or the lower half of the leg. Butts around here usually only have a fat cap on them no skin.

[pondee]

I've never done it with the skin on. Have not even seen the skin on in local stores. Last time I saw skin still on any part of a pig was when I was a teenager and lived on a farm where we raised our own hogs. We used the skin but not on the meat. For butts, I recommend taking the skin off and trimming any fat off down to about 1/8 inch thick or even thinner, apply EVOO or CYM, rub and smoke.

"CYM"?  What is that , please?

[Sith Misfit]

Common yellow mustard?

[TedEbear]

CYM = Cheap Yellow Mustard

Here's a link to many more that are used on the forum: What do all these acronyms mean?

[Wildcat]

Most use either EVOO or CYM to help hold the rub on. Both do really well. I personally like the EVOO best.