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Old 10-01-2011, 08:17 AM   #1
Ribbin' Randy
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Join Date: 07-06-09
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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!
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Last edited by Ribbin' Randy; 10-01-2011 at 08:32 AM.. Reason: wrong word
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Old 10-01-2011, 10:15 AM   #2
deguerre
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I like to take the skin off but still leave a good fat layer. Make pork rinds with the skin!
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Old 10-01-2011, 10:21 AM   #3
Southern Home Boy
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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.
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Old 10-01-2011, 10:28 AM   #4
HeSmellsLikeSmoke
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I take the pig skin off. No use trying to get smoke into meat inside a football.
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