Pork Picnic cut- skin on or skinless? - Page 2

JazzyBadger · 01-30-2013, 04:42 AM

I think if I was gonna keep the skin on, I'd score the fat pretty well.

El Ropo · 01-30-2013, 03:58 PM

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.

swibirun · 01-30-2013, 04:41 PM

I prefer removing the skin and then trimming down the fat.

I like the bark I get that way much better.

SirPorkaLot · 01-31-2013, 04:35 PM

Quote:

Originally Posted by swibirun

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

BBQ Bandit · 01-31-2013, 06:37 PM

Opinion based on volume... If 10 butts or less - will cut the fat cap off.

If more than 10; let it roll.

01-30-2013, 04:42 AM	#16
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	I think if I was gonna keep the skin on, I'd score the fat pretty well. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

01-30-2013, 03:58 PM	#17
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 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)

01-30-2013, 04:41 PM	#18
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	I prefer removing the skin and then trimming down the fat. I like the bark I get that way much better. __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

01-31-2013, 06:37 PM	#20
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Opinion based on volume... If 10 butts or less - will cut the fat cap off. If more than 10; let it roll. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD