Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
04-08-2011, 10:44 AM | #1 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Whole Pork Shoulder - Skin Off or On?
I'm picking up a whole shoulder tonight (butt + picnic, about 16-20 lbs.). I told 'em I wanted it bone in and skin on. I was thinking about leaving the skin on just to check it out, but I do love me some bark, which I will not be getting with the skin on. Is there any advantage to leaving the skin on other than satisfying my curiosity?
I'll be cooking around 225-250 in an offset using hickory. I've done many butts but they've been trimmed, so my only question is about the skin. I know great things can happen with the skin with higher and more direct heat, but is skin just a throwaway after a low & slow? Thanks!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
04-08-2011, 11:03 AM | #2 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow).
I always leave skin on, I think it helps to hold the porky juiciness in. Skin will be one one side of shoulder only. Put the skin up, until half way through the cook, then put skin down. Skin will come right off when all fat and connective tissues has rendered. You still get bark, just not 360 degree bark.
__________________
John |
|
Thanks from:---> |
04-08-2011, 11:06 AM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Sound great - thanks!
I have a feeling that SirPorkaLot from NC would know a thing or 3 about cooking some pig. Is the skin good for anything after the cook?
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
04-08-2011, 11:17 AM | #5 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
Sometimes the skin can be finished off over high heat and turned into cracklin. Or, it can be chopped up and added at the beginning to a pot of beans for some great flavor.
Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
Thanks from:---> |
04-08-2011, 11:21 AM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
I think I'll follow SirPorkaLot's suggestion & then as Bob says hit the skin with some high heat at the end - fark - I can't wait. Haven't had pulled pork in a little while & it's definitely my favorite bbq. Thanks y'all!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
04-08-2011, 01:13 PM | #8 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
|
Once it's peeled off, you could cut up the skin and deep fry it.
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
|
Thanks from:---> |
04-08-2011, 01:26 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Sounds like a great use for some lard I rendered a little while back.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
04-08-2011, 09:12 PM | #10 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
|
I cut my last one off, have left them on before. With the skin on it MIGHT be a little more juicy, but I doubt it's significant difference. I love the bark of my pork, and you sacrifice some of it when you leave the skin on, so I take it off now.
Personal preference, be careful when you cut it off to leave as much fat as possible |
|
Thanks from:---> |
04-08-2011, 09:22 PM | #11 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
|
I cut mine off...I want that flavor and the bark I get!!
Jim
__________________
BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
|
Thanks from:---> |
04-08-2011, 09:31 PM | #12 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I've only done one picnic roast (usually stick to 8 lb butts) But the 9 lb picnic turned out fantastic.
I peeled skin before cooking, and made home made pork rinds out of the skin. It was a nice treat, fried in a combo of EVOO, and sesame oil. The leftover hunk o meat looked like this:
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
Thanks from: ---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Rubbery skin on pork shoulder?? | cordell | Q-talk | 15 | 11-14-2011 11:39 AM |
Remove skin from shoulder? | Rick T | Q-talk | 7 | 10-15-2011 04:33 PM |
Remove skin on pork butt? | kevine | Q-talk | 23 | 03-23-2011 01:24 PM |
Skin on Pork Shoulder? | Meathouse | Q-talk | 5 | 06-25-2010 01:51 PM |
Skin on shoulder | Kung Fu BBQ | Q-talk | 3 | 11-11-2008 12:44 PM |
Thread Tools | |
|
|