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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 01-30-2013, 04:42 AM   #16
JazzyBadger
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I think if I was gonna keep the skin on, I'd score the fat pretty well.
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Unread 01-30-2013, 03:58 PM   #17
El Ropo
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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.
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Unread 01-30-2013, 04:41 PM   #18
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I prefer removing the skin and then trimming down the fat.



I like the bark I get that way much better.

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Unread 01-31-2013, 04:35 PM   #19
SirPorkaLot
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Quote:
Originally Posted by swibirun View Post
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
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Unread 01-31-2013, 06:37 PM   #20
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Opinion based on volume... If 10 butts or less - will cut the fat cap off.

If more than 10; let it roll.
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