Trumpstylz
is Blowin Smoke!
Do you prefer skin on or skinless?
Pork Picnic cut- skin on or skinless?
- Thread starter Trumpstylz
- Start date
Johnny_Crunch
Babbling Farker
I leave it on while cooking and it falls right off when I go to pull it.
Garrett
Babbling Farker
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!!
HeSmellsLikeSmoke
somebody shut me the fark up.
I take it off. Can't help but think it would be like smoking a piece of meat inside a football. :biggrin1:
BBQdisciple
Full Fledged Farker
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??
My thinking is that I will be able to use it in place of bacon for my baked beans.
Any thoughts on that??
rlt
Knows what a fatty is.
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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Bludawg
somebody shut me the fark up.
If you like bark skin it!, I like bark I skin it.
Bbq Bubba
somebody shut me the fark up.
Bludawg
somebody shut me the fark up.
If you skin it you get a bonus.... ChiCharones:mrgreen:
Last edited:
caseydog
somebody shut me the fark up.
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.
CD
CD
JazzyBadger
Quintessential Chatty Farker
Yeah I generally skin it and render it down. As others have said, I do it for the bark.
BobM
Babbling Farker
I take it off and try to leave a thin layer of fat.
Hoss
Quintessential Chatty Farker
Skin on.
SirPorkaLot
somebody shut me the fark up.
Skin on always
Clayfish
Full Fledged Farker
I take the skin off and make pork scratchings.
JazzyBadger
Quintessential Chatty Farker
I think if I was gonna keep the skin on, I'd score the fat pretty well.
El Ropo
Quintessential Chatty Farker
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.
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
is one Smokin' Farker
I prefer removing the skin and then trimming down the fat.
I like the bark I get that way much better.
I like the bark I get that way much better.
SirPorkaLot
somebody shut me the fark up.
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.
:thumb:
YMMV
BBQ Bandit
Babbling Farker
Opinion based on volume... If 10 butts or less - will cut the fat cap off.
If more than 10; let it roll.
If more than 10; let it roll.
