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re: Smoking Boston butt
Posted on 3/19/16 at 11:18 am to OldHickory
Posted on 3/19/16 at 11:18 am to OldHickory
Yea, that's happening at my house the next time I do a butt.
Posted on 3/19/16 at 12:56 pm to GRTiger
Smoked a shoulder ham last week for a couple hours then finished for 2 hours in a pressure cooker. This ham had the skin in tack which I cut off (about 1 square foot with a good 1/2" of fat). I cut the skin into 2" squares with kitchen shears. I put the skin in a pyrex bowl with lid and then into the oven at 500 F.
The skin fried in it's own lard (you could see the lard bubbling away. I soon lowered the temp to 350F for about an hour. The cracklins were excellent.
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