To the collective -
I always smoke Butts for my pulled pork, but I picked up a Picnic Shoulder, about 7 lbs, recently and am going to smoke it this weekend for my parents.
There is a BBQ place near here, Bob Sykes in Bessemer, that cooks only picnic shoulders. The owner there says that the skin should be left on the shoulder, but I would think that the meat would smoke better if the skin is removed. I ate there last week and the meat was very tender but didn't have much smoke flavor and there wasn't a lot of bark. I could see that leaving the skin on would lessen the effect of the smoke and reduce the amount of the bark on the shoulder.
Have any of you guys done picnic shoulders and if so, what would you recommend as far as the skin on the shoulder?
Thanks for the advice!
Pat
I always smoke Butts for my pulled pork, but I picked up a Picnic Shoulder, about 7 lbs, recently and am going to smoke it this weekend for my parents.
There is a BBQ place near here, Bob Sykes in Bessemer, that cooks only picnic shoulders. The owner there says that the skin should be left on the shoulder, but I would think that the meat would smoke better if the skin is removed. I ate there last week and the meat was very tender but didn't have much smoke flavor and there wasn't a lot of bark. I could see that leaving the skin on would lessen the effect of the smoke and reduce the amount of the bark on the shoulder.
Have any of you guys done picnic shoulders and if so, what would you recommend as far as the skin on the shoulder?
Thanks for the advice!
Pat