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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. |
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11-13-2011, 09:21 PM | #1 |
Got rid of the matchlight.
Join Date: 09-08-11
Location: Madison, AL
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Rubbery skin on pork shoulder??
I have to say I am a bit dumbfounded. I just got my new ET-732 thermometer in the mail and was, of course, raring to try it out. The wife picked up a 5 pound shoulder. I prepped, rubbed & injected it as usual, then put it in the fridge.
I let it sit for an hour out of the fridge as I got the UDS ready. When I put it on, the meat temp read 50 and I had the pit set at 240. I did wrap the shoulder in foil after an hour, as an experiment to see if it would help keep the juices in. One of my buddies swears by this method, so I figured i'd try it. Anywho, I pulled it from the smoker at 190, let it rest and then began to pull.. dang skin was as rubbery as could be. The internal meat was fine, but it had about a 1/4" shell of rubbery skin around it. Suggestions? |
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11-13-2011, 09:51 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Sounds like you had a picnic. I remove te skin prior to cooking when I smoke those. Normally, I smoke bone-in Boston butts, which don't come with skin around these parts.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-13-2011, 10:22 PM | #3 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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1st...you foiled which would rehydrate the skin even if it were crisp.
2nd...you cooked at too low of a temp to get crisp skin to begin with. 3rd...you had a picnic which is the lower 1/2 of the shoulder.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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11-13-2011, 11:37 PM | #4 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I haven't cooked alot of picnics, and only one whole shoulder, but I have also never gotten what I would call crispy skin. Its either leathery, or hard as a rock. I think it needs some really high heat to get that way. From what I have seen and heard a Cajun Microwave or a Caja China does a good job of it.
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11-14-2011, 05:49 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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You foiled after an hour? Your buddies mis leading you badly.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-14-2011, 06:03 AM | #6 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Yup.. Cook butts and don't wrap until about the 6 hour mark.. or 160 degrees.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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11-14-2011, 06:38 AM | #7 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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if it had skin was probably a picnic as stated above. also it was already wrapped "the skin". dont wrap when theres skin. when theres no skin only wrap at about 150-160. i try to catch it right when the stall starts as long as theres good bark
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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11-14-2011, 07:57 AM | #8 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Does your rub have sugar in it?
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11-14-2011, 08:31 AM | #9 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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ya i made a shoulder this weekend. same thing.
its not the foil. i still get nice crispy bark on top and sides. the thing is when you buy the shoulder, on the bottom is actual pig skin. when you cook that side down in the foil, it just stays nasty gooey skin. mine did the same. thats why i like making butts better.
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-14-2011, 08:57 AM | #10 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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foil would be the issue.
Don't foil you are not going to get "crisp" skin on the pork regardless if you bbq it. A nice crunchy bark is preferred. It has nothing to do with being a butt or picnic
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John |
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11-14-2011, 08:59 AM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I cut the skin off, season and deep fry on a picnic anyway.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-14-2011, 09:03 AM | #12 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Ain't nothing like some good cracklins!
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John |
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11-14-2011, 09:36 AM | #13 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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When I do pulled pork, the skin gets thrown into the trash...
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-14-2011, 09:44 AM | #14 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
Of course you can get crispy skin by bbqing it. Helps to have direct heat, but you can still see it through.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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11-14-2011, 10:07 AM | #15 |
Got rid of the matchlight.
Join Date: 09-08-11
Location: Madison, AL
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Thanks all for the replies
I didn't notice a "skin", per se on the shoulder.. just that it had a "skin" or "shell" on it after it was done. I will take your advice on the foiling as well.
To answer one of you guys, I didn't use sugar, but put some honey in it, along with mustard and then McCormicks 5 pepper. |
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Tags |
pork, rubbery skin |
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