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Whole pork picnic shoulder

Smokin' not stirred
Smokin' not stirred Posts: 301
edited November -0001 in EggHead Forum
Hey guys and gals. Going to try my first overnighter with 2 picnics. A question: Should I trim off the skin and trim fat? Thanks, I'll post some pics.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Smoke'n not stirred, For me I like a lot of bark so yes I trim the fat cap off. Now others will have other ideas. Either way it's all good. Plus I never done it but you can bake the skin crispy and it's supposed to be very good. :P Tim
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  • Big'un
    Big'un Posts: 5,909
    Yep, I always trim the skin off to get more bark. Also, the skin would put off so much grease, into your drip pan. You'll do great! Waiting to see the pictures!
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  • Hungry in Lilburn
    Hungry in Lilburn Posts: 756
    Since I cooked a Whole Picnic last night even though I thought it was a butt (okay, I am a pork identification idiot!) I have suggestions:
    1-cut off the skin and fat. The meat can't get bark (that nice color and smokey taste that you get with bbq from the local pit place)
    2-if you cook it with the skin on then pull it off and put in oven and cook to crisp, makes smoked pig skins
    3-it don't matter, it is all good!
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Now your cooking! :woohoo:
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