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Old 01-29-2013, 06:48 PM   #1
Trumpstylz
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Default Pork Picnic cut- skin on or skinless?

Do you prefer skin on or skinless?
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Old 01-29-2013, 06:53 PM   #2
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I leave it on while cooking and it falls right off when I go to pull it.
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Old 01-29-2013, 06:54 PM   #3
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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!!
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Old 01-29-2013, 06:57 PM   #4
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I take it off. Can't help but think it would be like smoking a piece of meat inside a football.
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Old 01-29-2013, 07:10 PM   #5
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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??
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Old 01-29-2013, 07:13 PM   #6
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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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Old 01-29-2013, 07:33 PM   #7
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If you like bark skin it!, I like bark I skin it.
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Old 01-29-2013, 07:35 PM   #8
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Quote:
Originally Posted by rlt View Post
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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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......
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Old 01-29-2013, 08:01 PM   #9
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Quote:
Originally Posted by Bbq Bubba View Post
Its not a taste issue. If you want bark, skin it. if you want skin......
If you skin it you get a bonus.... ChiCharones
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Old 01-29-2013, 08:09 PM   #10
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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.

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Old 01-29-2013, 08:12 PM   #11
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Yeah I generally skin it and render it down. As others have said, I do it for the bark.
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Old 01-29-2013, 08:32 PM   #12
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I take it off and try to leave a thin layer of fat.
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Old 01-29-2013, 08:58 PM   #13
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Skin on.
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Old 01-29-2013, 09:41 PM   #14
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Skin on always
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Old 01-30-2013, 05:37 AM   #15
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I take the skin off and make pork scratchings.
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