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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
Meathouse
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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.

Thanks,

Joe "Meathouse" Kelly
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Old 06-25-2010, 01:46 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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Old 06-25-2010, 01:49 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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Old 06-25-2010, 01:54 PM   #4
chambersuac
somebody shut me the fark up.

 
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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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Old 06-25-2010, 01:55 PM   #5
deguerre
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Save the skin for pork rinds though.
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Old 06-25-2010, 02:51 PM   #6
Meathouse
Got rid of the matchlight.
 
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Thanks guys, I really appreciate it.
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