A
AFLCAPT
Guest
I'm doing a pork shoulder tomorrow. When I do it in the oven I trim the skin / fat cap off & cover the shoulder w/ it. It makes it easier rather then removing it when it's hot....
My plan was to remove the skin, rub the meat down, then replace the skin halfway through.
Does anyone think this will work?
Will smoke penetrate the skin?
If it was you, what would you do?
Any suggestions would be helpful....Thanks.
My plan was to remove the skin, rub the meat down, then replace the skin halfway through.
Does anyone think this will work?
Will smoke penetrate the skin?
If it was you, what would you do?
Any suggestions would be helpful....Thanks.