Pulled Pork Question

BigDaddy - OCT

I bought a 9 lb. bone in picnic roast tonight and plan on doing pulled pork with it. I should go on the egg tonight about midnight but my question is with the skin.

One side and down the shank has the skin on it. Do I remove that, score it and call it good, or just add my rub and call it good?

If it stays on, does it become part of the bark and just get mixed in with the pulled pork?

Thanks in advance,

Bruce

Austin Smoker

I think it's a matter of preference. I prefer it removed because I LOVE bark. But others prefer the "cracklins". Of course, you could go half and half!

BigDaddy - OCT

Thanks Brad! I'm a bark fan but I just had a buddy call me and tell me to try it for cracklin's so I guess I'll give it a shot.

Bruce