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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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Old 06-25-2010, 01:09 PM   #1
Got rid of the matchlight.
Join Date: 06-23-10
Location: Los Angeles, CA
Default Skin on Pork Shoulder?

Hey there,

I'm new to the site and this is my first post. Hope I'm doing this right.

Anyway. I'm smoking some Pork Shoulder on my Big Green Egg this weekend that will eventually become pulled pork sandwiches. I'm getting a bone-in shoulder from my great butcher in Los Angeles (McCall's on Hillhurst).

He always gets me high-quality stuff and said my pork shoulder can come with the skin on. I've done a little research and all I've found is Mike Mills' "Peace Love and Barbecue" which says, "cut off any skin, except for the skin on the shank bone - leave that on."

What do you think? Agree? Disagree? Should I leave it all on or take it all off?

Look forward to reading your thoughts on this and many more topics to come.


Joe "Meathouse" Kelly
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Old 06-25-2010, 01:46 PM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

cut off any skin, except for the skin on the shank bone - leave that on.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 06-25-2010, 01:49 PM   #3
On the road to being a farker

Join Date: 12-13-08
Location: Rossmoor, CA

Take the skin off so the rub and the smoke can get to more of the meat.
WSM 22.5
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Solaire Infrared Grill
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Old 06-25-2010, 01:54 PM   #4
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

First, welcome to the Brethren. Secondly, yes, you did "it" right (your post, that is) :) Finally, skin = less smoke, methinks.

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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Old 06-25-2010, 01:55 PM   #5
somebody shut me the fark up.

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

Save the skin for pork rinds though.
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
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[/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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Old 06-25-2010, 02:51 PM   #6
Got rid of the matchlight.
Join Date: 06-23-10
Location: Los Angeles, CA

Thanks guys, I really appreciate it.
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Pork Shoulder Skin

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