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-   -   Pork Picnic cut- skin on or skinless? (http://www.bbq-brethren.com/forum/showthread.php?t=152668)

Trumpstylz 01-29-2013 06:48 PM

Pork Picnic cut- skin on or skinless?
 
Do you prefer skin on or skinless?

Johnny_Crunch 01-29-2013 06:53 PM

I leave it on while cooking and it falls right off when I go to pull it.

Garrett 01-29-2013 06:54 PM

The last one cooked I left the skin on and when I wrapped it I took skin off and put some plowboys yardbird on it and put it back on the grate fat side down to let the fat cook off. Made for some very tastey pork skins!!

HeSmellsLikeSmoke 01-29-2013 06:57 PM

I take it off. Can't help but think it would be like smoking a piece of meat inside a football. :biggrin1:

BBQdisciple 01-29-2013 07:10 PM

I have always taken it off, or bought without. I have one in my fridge now that I am smoking saturday and plan on leaving on.

My thinking is that I will be able to use it in place of bacon for my baked beans.

Any thoughts on that??

rlt 01-29-2013 07:13 PM

I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all.

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Bludawg 01-29-2013 07:33 PM

If you like bark skin it!, I like bark I skin it.

Bbq Bubba 01-29-2013 07:35 PM

Quote:

Originally Posted by rlt (Post 2346912)
I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all.

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Quote:

Originally Posted by Bludawg (Post 2346925)
If you like bark skin it!, I like bark I skin it.

Its not a taste issue. If you want bark, skin it. if you want skin......

Bludawg 01-29-2013 08:01 PM

Quote:

Originally Posted by Bbq Bubba (Post 2346931)
Its not a taste issue. If you want bark, skin it. if you want skin......

If you skin it you get a bonus.... ChiCharones:mrgreen:

caseydog 01-29-2013 08:09 PM

Smoke has a hard enough time getting into a big piece of meat. Leaving the skin on just makes it harder. So, if you want smoke flavor in your meat, get rid of anything that gets between the smoke and the meat.

CD

JazzyBadger 01-29-2013 08:12 PM

Yeah I generally skin it and render it down. As others have said, I do it for the bark.

BobM 01-29-2013 08:32 PM

I take it off and try to leave a thin layer of fat.

Hoss 01-29-2013 08:58 PM

Skin on.

SirPorkaLot 01-29-2013 09:41 PM

Skin on always

Clayfish 01-30-2013 05:37 AM

I take the skin off and make pork scratchings.


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