Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 10-01-2011, 08:17 AM   #1
Ribbin' Randy
Full Fledged Farker
Join Date: 07-06-09
Location: Carmel, Indiana
Question Picnic Question

I haven't done a picnic shoulder in a long time but they were 99 cents/lb so I couldn't pass it up. In the past I've always left the skin on and then removed it befor pulling. Always seemed like a waste of good bark. So...should I smoke with skin on or off? Thanks in advance!
WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven

Last edited by Ribbin' Randy; 10-01-2011 at 08:32 AM.. Reason: wrong word
Ribbin' Randy is offline   Reply With Quote

Old 10-01-2011, 10:15 AM   #2
somebody shut me the fark up.

deguerre's Avatar
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

I like to take the skin off but still leave a good fat layer. Make pork rinds with the skin!
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote

Thanks from:--->
Old 10-01-2011, 10:21 AM   #3
Southern Home Boy
is One Chatty Farker
Southern Home Boy's Avatar
Join Date: 01-14-10
Location: St. Louis, MO

I take it off, but like deguerre said, leave a little fat (about 1/4") on the outside. I'm not a big fan of Myron Mixon, but one thing he says that I agree with: "I'm not interested in the fat ON the meat... I'm interested in the fat IN the meat."

On the other side, though, when cooked right, the skin makes amazing cracklings.

Hell... at $.99/lb, do it BOTH ways.
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote

Thanks from:--->
Old 10-01-2011, 10:28 AM   #4
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I take the pig skin off. No use trying to get smoke into meat inside a football.
Jim - Another transplanted Texan

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
HeSmellsLikeSmoke is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Picnic Shoulder question mosmoker Q-talk 5 07-24-2010 06:46 PM
Picnic Shoulder Question hav Q-talk 8 12-22-2008 07:34 AM
Picnic shoulder question sajones97 Q-talk 19 01-18-2008 05:43 PM
Picnic Shoulder kcquer Q-talk 26 08-08-2004 08:38 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 04:32 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.