Pork Picnic cut- skin on or skinless? - Page 2

jazzybadger · 01-30-2013, 04:42 AM

I think if I was gonna keep the skin on, I'd score the fat pretty well.

El Ropo · 01-30-2013, 03:58 PM

I've scored and I've removed it. Love the extra bark I get by removing it first. I don't attempt to keep a layer of fat either. There is so much internal fat and moisture waiting to be released during the cook, I find its not needed.

But I do tend to flip a butt or picnic over half way through cook., start fatty side down and flip about half way. It's not needed, but I get a nicer bark on top that way. I love bark in my pulled pork.

swibirun · 01-30-2013, 04:41 PM

I prefer removing the skin and then trimming down the fat.

I like the bark I get that way much better.

SirPorkaLot · 01-31-2013, 04:35 PM

Quote:

Originally Posted by swibirun

I prefer removing the skin and then trimming down the fat.

I like the bark I get that way much better.

Nice bark, but on a picnic, it is overrated.

You get far more benefit from leaving skin on (juicier, better fat rendering), than the downside of a little less bark.

YMMV

BBQ Bandit · 01-31-2013, 06:37 PM

Opinion based on volume... If 10 butts or less - will cut the fat cap off.

If more than 10; let it roll.

01-30-2013, 04:42 AM	#16
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	I think if I was gonna keep the skin on, I'd score the fat pretty well. __________________ The Life of the Knife is Ended By! The Wife.

01-30-2013, 03:58 PM	#17
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I've scored and I've removed it. Love the extra bark I get by removing it first. I don't attempt to keep a layer of fat either. There is so much internal fat and moisture waiting to be released during the cook, I find its not needed. But I do tend to flip a butt or picnic over half way through cook., start fatty side down and flip about half way. It's not needed, but I get a nicer bark on top that way. I love bark in my pulled pork. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-30-2013, 04:41 PM	#18
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	I prefer removing the skin and then trimming down the fat. I like the bark I get that way much better. __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

01-31-2013, 06:37 PM	#20
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Opinion based on volume... If 10 butts or less - will cut the fat cap off. If more than 10; let it roll. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP