Is this skin & does it need to be cut off before smoking?
I have a 12.2 lb butt from a local farmer. I believe this is the skin. Does it need to come off or could it stay on?
by drewtimous
32 Comments
jaw719
Take it off and make cracklings
FridayMcNight
I would remove the skin and make some cracklins. The skin won’t be very good smoked IMO.
OriDoodle
That looks like skin. I personally would cut it off but that’s because I don’t like pig skin.
waffles-_-_
Yes it’s skin, you don’t have to take it off but it won’t shred like the meat. It will also prevent bark formation which is not ideal. Carcklins really is the best thing to do with it.
mthomaspeterlambert
Remove it
wolfbiker1
I would remove the top layer which looks like skin but keep some of the fat underneath. Score the fat so it renders.
Shock_city
Cracklings are good but you can also remove it and cut holes in it to make a mask and then shave so the fat will melt a bit when you put it on and it won’t slip off when you chase people
NoNewFriends1738
I cooked the skin once just to see how it is. 2/10, I do not recommend.
Edit: sorry for the confusion..I smoked the skin on the pork belly and it ended up not good. I didn’t deep fry it as people are mentioning
kerberos824
Pork skin cooked at 250 is gross. Pork skin cooked at 500 degrees is fantastic.
I’d take the skin off, leave some of the fat cap on, score it, and smoke the butt and do the skin separate for crackling.
kombustive
One alternative to removing the skin and making cracklins is to leave the skin on but salt heavily. A thick layer of salt will keep the skin from burning and wick moisture away making it super crispy. It’s the closest you can get to Eastern North Carolina whole hog bbq without a whole pig.
I believe Chuds BBQ has a few videos where he uses this technique. It doesn’t work that well with offset smoking, so you’ll need to have a pit, Kamado, barrel or kettle style setup where you have the heat at the bottom, but not necessarily directly under the meat. You knock the salt off for the final bit of cooking and the skin should pull off in one crunchy piece. You can chop that up and mix it into the final product.
jzee87
I didn’t see anyone mention it yet but you should make crackling lol
IRTIMD
Cut into strips and smoke to your dogs preference for homemade raw/pork hide. Leave it outside in a paper bag though because it can smell bad, and then freeze.
InevitablePicture933
The people mentioning removing the skin are not wrong.That is delicious. I do leave it on sometimes but it needs to be prepared correctly.
Score the top as Gordon does in the 1st 30 secs of this video.
Then season the whole belly for smoking. Before putting on the smoker, cook just the top (on skillet / large fry pan) to render some fat and make the skin crispy (like cracklin). Then smoke.
At that point you can end up with a nice crispy top and a tender belly.
bombadil_bud
I’ve smoked bacon with and without it. You’ll get more Smokey flavor without it
radar48e
It’s up to you, personal preference
Puzzleheaded_Coast82
Cross cut it.
JudsonIsDrunk
It’s people!
Fooforthought
Score it
cphoover
Depends if you cook it carolina style you could get cracklins if you heat the skin over direct heat like they do. Or you could take it off, season it and get a bark
polysnip
Maybe it’s the lighting, but I’ve never seen pork this red…assuming that’s what you have there
BogativeRob
Look at Chud on youtube. He has a couple of videos making the skin nice and crispy basically putting a TON of salt on it to protect and dry out then a little direct heat at the end but you are not going to be able to do a low and slow smoke it will be a hotter almost direct heat. Or like most suggestions here take it off cook it separate and make your pulled smoke as you normally would.
HomoErectThis69420
Everyone has a different opinion on this. I cut the skin and the fat cap off of pork because I don’t feel like it’s as necessary as it is in beef. There’s plenty of fat rendered within the meat (again…in my opinion). I also brine my pork with brown sugar, apple cider vinegar and salt water/various seasonings the night prior to the smoke, which again is not necessary for some people but I think it makes a big difference in the flavor. At minimum you’ll wanna get a good rub on there and let it soak in for a while prior to throwing it on.
Edit: I prob wouldn’t cut the fat cap off if you don’t intend to brine. Just get rid of the skin and leave about 1/2 inch of fat even over the top. Maybe score it to help the rub cook in and fat render.
deathdealer888
It’s very hard to find the skin for cracklins in my area. Good find. Cut it off, cut into strips and fry it in oil that is hot as hell. They’ll puff up and float. Dust with Red chili powder or Cajun seasoning.
the_old_man_River
Sow it onto a slightly deflated balloon with shoe string!
NovelApprehensive697
Yeah that is and not necessarily but smoke isn’t gonna penetrate that very well.
Snags44
Cut it off the cut it up in little pieces and fry that shit.
polysnip
Happy Smoking!
Holiday-Sea6490
I’d say “score” it– cut lines in the fat– (pork, right?) Leave that rind or layer of fat on during cooking. You’ll cut it off for eating, of course! But cooking with the layer of fat gives a lot of flavor. You “could” decorate that fat while cooking with cloves– gives a nice flavor.
Underwater_Karma
that is skin. for a shoulder I would cut it off so that seasoning and smoke actually hits the meat.
This is what I do with it…leave the skin on, poke some holes in it…cut into strips, Olive oil on skin side, lots of rub on other side…smoke for 3 hrs, then cut in pieces, pan with half can of Dr. Pepper, some garlic and sriracha sauce…bake until they look all yummy (about 2 hrs)!!
huge43
I’ll just add another option, although it can be dangerous. Smoke with skin on. Before serving heat up some oil to like 400 degrees. Carefully ladle hot oil over the skin and it will give you the crackling you desire. Porchetta is finished this way occasionally.
idrawinmargins
I’d make cracklins out that skin and hit it with some bbq rub. Makes a tasty snack.
32 Comments
Take it off and make cracklings
I would remove the skin and make some cracklins. The skin won’t be very good smoked IMO.
That looks like skin. I personally would cut it off but that’s because I don’t like pig skin.
Yes it’s skin, you don’t have to take it off but it won’t shred like the meat. It will also prevent bark formation which is not ideal. Carcklins really is the best thing to do with it.
Remove it
I would remove the top layer which looks like skin but keep some of the fat underneath. Score the fat so it renders.
Cracklings are good but you can also remove it and cut holes in it to make a mask and then shave so the fat will melt a bit when you put it on and it won’t slip off when you chase people
I cooked the skin once just to see how it is. 2/10, I do not recommend.
Edit: sorry for the confusion..I smoked the skin on the pork belly and it ended up not good. I didn’t deep fry it as people are mentioning
Pork skin cooked at 250 is gross. Pork skin cooked at 500 degrees is fantastic.
I’d take the skin off, leave some of the fat cap on, score it, and smoke the butt and do the skin separate for crackling.
One alternative to removing the skin and making cracklins is to leave the skin on but salt heavily. A thick layer of salt will keep the skin from burning and wick moisture away making it super crispy. It’s the closest you can get to Eastern North Carolina whole hog bbq without a whole pig.
I believe Chuds BBQ has a few videos where he uses this technique. It doesn’t work that well with offset smoking, so you’ll need to have a pit, Kamado, barrel or kettle style setup where you have the heat at the bottom, but not necessarily directly under the meat. You knock the salt off for the final bit of cooking and the skin should pull off in one crunchy piece. You can chop that up and mix it into the final product.
I didn’t see anyone mention it yet but you should make crackling lol
Cut into strips and smoke to your dogs preference for homemade raw/pork hide. Leave it outside in a paper bag though because it can smell bad, and then freeze.
The people mentioning removing the skin are not wrong.That is delicious. I do leave it on sometimes but it needs to be prepared correctly.
Score the top as Gordon does in the 1st 30 secs of this video.
https://youtu.be/9biIOtEYeHc?si=waPqNJXZz7BvFfUK
Then season the whole belly for smoking. Before putting on the smoker, cook just the top (on skillet / large fry pan) to render some fat and make the skin crispy (like cracklin). Then smoke.
At that point you can end up with a nice crispy top and a tender belly.
I’ve smoked bacon with and without it. You’ll get more Smokey flavor without it
It’s up to you, personal preference
Cross cut it.
It’s people!
Score it
Depends if you cook it carolina style you could get cracklins if you heat the skin over direct heat like they do. Or you could take it off, season it and get a bark
Maybe it’s the lighting, but I’ve never seen pork this red…assuming that’s what you have there
Look at Chud on youtube. He has a couple of videos making the skin nice and crispy basically putting a TON of salt on it to protect and dry out then a little direct heat at the end but you are not going to be able to do a low and slow smoke it will be a hotter almost direct heat. Or like most suggestions here take it off cook it separate and make your pulled smoke as you normally would.
Everyone has a different opinion on this. I cut the skin and the fat cap off of pork because I don’t feel like it’s as necessary as it is in beef. There’s plenty of fat rendered within the meat (again…in my opinion). I also brine my pork with brown sugar, apple cider vinegar and salt water/various seasonings the night prior to the smoke, which again is not necessary for some people but I think it makes a big difference in the flavor. At minimum you’ll wanna get a good rub on there and let it soak in for a while prior to throwing it on.
Edit: I prob wouldn’t cut the fat cap off if you don’t intend to brine. Just get rid of the skin and leave about 1/2 inch of fat even over the top. Maybe score it to help the rub cook in and fat render.
It’s very hard to find the skin for cracklins in my area. Good find. Cut it off, cut into strips and fry it in oil that is hot as hell. They’ll puff up and float. Dust with Red chili powder or Cajun seasoning.
Sow it onto a slightly deflated balloon with shoe string!
Yeah that is and not necessarily but smoke isn’t gonna penetrate that very well.
Cut it off the cut it up in little pieces and fry that shit.
Happy Smoking!
I’d say “score” it– cut lines in the fat– (pork, right?) Leave that rind or layer of fat on during cooking. You’ll cut it off for eating, of course! But cooking with the layer of fat gives a lot of flavor. You “could” decorate that fat while cooking with cloves– gives a nice flavor.
that is skin. for a shoulder I would cut it off so that seasoning and smoke actually hits the meat.
if it was skin on pork belly, I would make [Dōng Pō Ròu](https://casaduduchess.com/2019/02/05/hangzhou-style-braised-pork-belly-recipe-%E6%9D%B1%E5%9D%A1%E8%82%89-dong-po-rou/) .
https://preview.redd.it/sk3wgi1c651e1.jpeg?width=4284&format=pjpg&auto=webp&s=4e96a03434caba93c836887513e2dffe2feb2117
This is what I do with it…leave the skin on, poke some holes in it…cut into strips, Olive oil on skin side, lots of rub on other side…smoke for 3 hrs, then cut in pieces, pan with half can of Dr. Pepper, some garlic and sriracha sauce…bake until they look all yummy (about 2 hrs)!!
I’ll just add another option, although it can be dangerous. Smoke with skin on. Before serving heat up some oil to like 400 degrees. Carefully ladle hot oil over the skin and it will give you the crackling you desire. Porchetta is finished this way occasionally.
I’d make cracklins out that skin and hit it with some bbq rub. Makes a tasty snack.