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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.


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Unread 06-25-2010, 12:09 PM   #1
Meathouse
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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.

Thanks,

Joe "Meathouse" Kelly
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Unread 06-25-2010, 12:46 PM   #2
Lake Dogs
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cut off any skin, except for the skin on the shank bone - leave that on.
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Unread 06-25-2010, 12:49 PM   #3
wildcat89
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Take the skin off so the rub and the smoke can get to more of the meat.
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Unread 06-25-2010, 12:54 PM   #4
chambersuac
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First, welcome to the Brethren. Secondly, yes, you did "it" right (your post, that is) :) Finally, skin = less smoke, methinks.
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Unread 06-25-2010, 12:55 PM   #5
deguerre
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Save the skin for pork rinds though.
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Unread 06-25-2010, 01:51 PM   #6
Meathouse
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Thanks guys, I really appreciate it.
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