Banner advertisements by

Re: Should I remove skin an a picnic shoulder?

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Bob on July 28, 2011 at 11:54:37:

In Reply to: Should I remove skin an a picnic shoulder? posted by CowboyCliff on July 23, 2011 at 11:21:14:

I always cook with the skin on skin top me it helps with the self basting and moisture retention. I typically use a heavier smoke to penetrate the meat more to make up for the covered part, mix it up at the end when pulling apart so I have bark, smokier and non smoky meat combined and have never ever made a dry whole pork shoulder....recently the wife got me some sliced pork shoulder on sale with maybe three inches thick of skin, about 4lbs, injected and cooked that for 8 hours to 195 and while it was not dry was not as juicy as when I do a whole shoulder for 20 hours with skin on. Here in Toronto we get shoulders sometimes on sale for as low as $0.69 pp so when we do I stock up. Boston Butt never goes on sale so I have always used shoulder this method. This may be why I find most pulled pork I have tried elsewhere to be dry.

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Windows NT 6.1; rv:5.0) Gecko/20100101 Firefox/5.0

[ BBQ Search ]