Picnic Skin


 
RDOwens

RDOwens

TVWBB Super Fan
I have never smoked a picnic, opting instead for butts. On my way home just now, I popped into the market to pick up something and noticed picnics at $0.69/lb. I decided to pick one up and smoke it this weekend.

Looking through a few older threads, it seems the consensus is to remove the skin prior to rubbing and cooking.

Is there a special procedure for doing so? Will the skin come off easily? Just curious as to whether I need to prepare for anything.

Some stated they cooked the skin separately. What is the procedure for doing so?

Thank you for your help.
 
RD, I think it may depend on what you're cooking it for (does that make sense?)? I only use Picnics for PERNIL and I cook skin on. I do cut the skin back for the marinading process but I cook w/it on.
 
I should have noted I was planning on pulled pork. Interestingly, I asked some of my students today if they were familiar with pernil. That is something I have considered doing, but have not as of yet. Hmmmm . . . maybe I should switch gears.
 
many like cooking with the skin on. but i'm just figuring if i like that or not. rub will get into the meat without the fat better but some like the far on. i'm experimenting at this point.
 
RD. I took my first crack at one of these last weekend and I took the skin off. I am pretty sure that if you don't you are just wasting all of that bark because you have to take of the skin to pull. Overall it was pretty easy. Just trim like you are trimming off excess fat from a butt.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I only use Picnics for PERNIL </div></BLOCKQUOTE>
I've never heard of pernil but after your post and a quick google it's definitely on the "to do" list. You have a recipe handy, Larry?
 
So I am just curious about the skin that you remove. Do you throw it away? I love pig skin. Both the Green Bay Packer and the eatin kind.
 
I always leave the skin on the picnic, I could be wrong, but it seems to hold more of the moisture in if you want bark then take it off.

you can mix rub in when pulling if thats what your after.

I like picnic's cheap yummy...
 
For shoulders I trim that hard cap of skin off, to get to the fat layer underneath, I would think that hard cap would limit rub penetrationm but thats just my opinion.

good luck.
 
I always cut the skin off and some of the fat underneath before I rub. I actually like to put some rub on the skin and throw it on the smoker along side the picnic. A little snack to for me and the dog while the picnic is cooking.
 
When I smoke pieces of shoulder it is picnic 90% of the time. It is much cheaper in our area. If I am smoking it low I take the skin off and rub as normal. I find the skin is basically inedible after a long slow smoke and ends up being tossed. It is easier to remove after it has cooked though so there is always that for leaving it on. The skin that I remove gets fried up!

The pernil option is awesome. I have only done it twice but it was excellent both times. Another nice thing to do is just to rotiss in with the skin on at about 300 degrees. It doesn't get to the pulling stage but it is reasonably tender nice sliced pork and the skin is definately something to write home about!

Clark
 
You must log in or register to reply here.

 

Back
Top