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BBQ Pork Shoulder on my Weber

I'm new to this forum and I love it. I just smoked 3 7 lbs porks and an 11 lb brisket this weekend on two 30+ grills. Everything came great but the pork took top prize. Everyone loves the "Barky" bits with some smoke ring. Since I was always a believer in allowing the top fat to baste the meat, I never remove it or the skin. But, seeing all that great bark go to waste makes me think I should remove it. Do any of you remove the skin and top fat layers?