Pork shoulder question

Some eat it, it's a matter of preference.  Those who eat it usually like it crispy.  I would remove it before you shred the rest of the meat, assuming your going for pulled pork.  You can throw it back on the grill if you want to crisp it up and throw some seasoned salt on it.

It will be great.  Keep us posted and post the pics.  What kind of wood are you using?

I would smoke it skin side down, that way when you pull it off there is minimal waste that gets left behind on the grill grate.  I am not a subscriber to the idea that fat has to baste the meat while it cooks.  The fat running all over the meat while it is cooking inhibits bark development and rinses off the dry rub.   I do shoulders fat side down so that when i pull them off the grate, just some fat is left behind instead of the precious meat.  And the lower levels do get dripped on with melted fat. This is how i learned that bark development is compromised with a moist surface.   The upper level always has awesome bark.  Lower level not so much. But since i mix it all together anyway, it doesnt matter....

Take off the skin - better bark for the meat.  Use the skin for cracklins.

@Lawman58
Brother, if you are just cooking this for yourself, then you can either remove it or leave it. No harm no foul either way. More often than not, when you have a shoulder that has been skinned save for the shank head, this is usually for a visual effect more than anything else. During cooking, the skin is wrapped with a oil soaked rag to prevent it from darkening. This in effect makes the shoulder look like its wearing a "dog collar" when the cook is complete. A very cool visual effect with great "wow" factor. I myself cut the skin off most of the time. Just one less thing to have to fool with in my opinion. If cooking for a crowd, I leave the skin for the reasons already mentioned above. 

Looks like a winner from here man!  Beautiful.

That is MONEY!