re: Smoking Boston butt

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.