M
Meathouse
Guest
Hey there,
I'm new to the site and this is my first post. Hope I'm doing this right.
Anyway. I'm smoking some Pork Shoulder on my Big Green Egg this weekend that will eventually become pulled pork sandwiches. I'm getting a bone-in shoulder from my great butcher in Los Angeles (McCall's on Hillhurst).
He always gets me high-quality stuff and said my pork shoulder can come with the skin on. I've done a little research and all I've found is Mike Mills' "Peace Love and Barbecue" which says, "cut off any skin, except for the skin on the shank bone - leave that on."
What do you think? Agree? Disagree? Should I leave it all on or take it all off?
Look forward to reading your thoughts on this and many more topics to come.
Thanks,
Joe "Meathouse" Kelly
I'm new to the site and this is my first post. Hope I'm doing this right.
Anyway. I'm smoking some Pork Shoulder on my Big Green Egg this weekend that will eventually become pulled pork sandwiches. I'm getting a bone-in shoulder from my great butcher in Los Angeles (McCall's on Hillhurst).
He always gets me high-quality stuff and said my pork shoulder can come with the skin on. I've done a little research and all I've found is Mike Mills' "Peace Love and Barbecue" which says, "cut off any skin, except for the skin on the shank bone - leave that on."
What do you think? Agree? Disagree? Should I leave it all on or take it all off?
Look forward to reading your thoughts on this and many more topics to come.
Thanks,
Joe "Meathouse" Kelly
Finally, skin = less smoke, methinks.
