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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-13-2011, 09:21 PM   #1
cordell
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Default Rubbery skin on pork shoulder??

I have to say I am a bit dumbfounded. I just got my new ET-732 thermometer in the mail and was, of course, raring to try it out. The wife picked up a 5 pound shoulder. I prepped, rubbed & injected it as usual, then put it in the fridge.

I let it sit for an hour out of the fridge as I got the UDS ready. When I put it on, the meat temp read 50 and I had the pit set at 240. I did wrap the shoulder in foil after an hour, as an experiment to see if it would help keep the juices in. One of my buddies swears by this method, so I figured i'd try it.

Anywho, I pulled it from the smoker at 190, let it rest and then began to pull.. dang skin was as rubbery as could be. The internal meat was fine, but it had about a 1/4" shell of rubbery skin around it. Suggestions?
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Unread 11-13-2011, 09:51 PM   #2
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Sounds like you had a picnic. I remove te skin prior to cooking when I smoke those. Normally, I smoke bone-in Boston butts, which don't come with skin around these parts.
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Unread 11-13-2011, 10:22 PM   #3
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1st...you foiled which would rehydrate the skin even if it were crisp.

2nd...you cooked at too low of a temp to get crisp skin to begin with.

3rd...you had a picnic which is the lower 1/2 of the shoulder.
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Unread 11-13-2011, 11:37 PM   #4
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I haven't cooked alot of picnics, and only one whole shoulder, but I have also never gotten what I would call crispy skin. Its either leathery, or hard as a rock. I think it needs some really high heat to get that way. From what I have seen and heard a Cajun Microwave or a Caja China does a good job of it.
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Unread 11-14-2011, 05:49 AM   #5
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You foiled after an hour? Your buddies mis leading you badly.
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Unread 11-14-2011, 06:03 AM   #6
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Quote:
Originally Posted by cordell View Post
Suggestions?
Yup.. Cook butts and don't wrap until about the 6 hour mark.. or 160 degrees.
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Unread 11-14-2011, 06:38 AM   #7
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if it had skin was probably a picnic as stated above. also it was already wrapped "the skin". dont wrap when theres skin. when theres no skin only wrap at about 150-160. i try to catch it right when the stall starts as long as theres good bark
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Unread 11-14-2011, 07:57 AM   #8
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Does your rub have sugar in it?
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Unread 11-14-2011, 08:31 AM   #9
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ya i made a shoulder this weekend. same thing.

its not the foil. i still get nice crispy bark on top and sides. the thing is when you buy the shoulder, on the bottom is actual pig skin. when you cook that side down in the foil, it just stays nasty gooey skin. mine did the same. thats why i like making butts better.
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Unread 11-14-2011, 08:57 AM   #10
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foil would be the issue.
Don't foil

you are not going to get "crisp" skin on the pork regardless if you bbq it.
A nice crunchy bark is preferred.

It has nothing to do with being a butt or picnic
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Unread 11-14-2011, 08:59 AM   #11
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I cut the skin off, season and deep fry on a picnic anyway.
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Unread 11-14-2011, 09:03 AM   #12
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Quote:
Originally Posted by deguerre View Post
I cut the skin off, season and deep fry on a picnic anyway.
Ain't nothing like some good cracklins!
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Unread 11-14-2011, 09:36 AM   #13
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When I do pulled pork, the skin gets thrown into the trash...
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Unread 11-14-2011, 09:44 AM   #14
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Quote:
Originally Posted by SirPorkaLot View Post
you are not going to get "crisp" skin on the pork regardless if you bbq it.
A nice crunchy bark is preferred.
And you call yourself a North Carolinian?

Of course you can get crispy skin by bbqing it. Helps to have direct heat, but you can still see it through.
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Unread 11-14-2011, 10:07 AM   #15
cordell
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Default Thanks all for the replies

I didn't notice a "skin", per se on the shoulder.. just that it had a "skin" or "shell" on it after it was done. I will take your advice on the foiling as well.

To answer one of you guys, I didn't use sugar, but put some honey in it, along with mustard and then McCormicks 5 pepper.
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