The BBQ BRETHREN FORUMS. - View Single Post - prep and cook of whole pork shoulder, looking for tips

SmokeRingsMatter · 07-28-2021, 10:37 AM

I always remove the skin and freeze it until i get enough to make cracklins. I personally would rather have more surface area for rub to create bark.

07-28-2021, 10:37 AM	#2
SmokeRingsMatter is One Chatty Farker Join Date: 01-31-20 Location: Bergen Town Name/Nickname : Poppy Pellet Pooper	I always remove the skin and freeze it until i get enough to make cracklins. I personally would rather have more surface area for rub to create bark.