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Shoulder/Butt and Crackling
Going to low-and-perhaps-not-so-slow a 6.5Lb pork shoulder (butt) tomorrow and have a few thoughts I'd like to share. I've got a medium BGE, by the way. Working on around 250, I'm thinking 1 to 1/2 hour per pound: between 7 or 10 hours. The last few times I've done this, it's been fine but I don't really like what the smoke does to the skin. It does seem to make the skin tough. There's not much talk of "crackling" on the Pork forum (perhaps it's because I'm from England) but I want to try this: this time, I'm going to cut the skin away before the cook--score and salt--then lay it in the drip pan on the plate setter and let it "roast" separately in the joint juices. The aim is to get a crunchy-come-slushy-salty crackling to serve alongside all that tender meat. Any thoughts and/or advice welcomed