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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 side..to 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.
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