Cigarettes? No. Pipe tobacco? No. Mary Jane? I plead the 5th. Just kidding Id whiz clean anyday. Im talking pork! Picnic roast in particular. Question is do I trim the skin off before smoking? Do you eat the skin? Thanks for your help.
I would trim the skin and fat down to an 1/8 of an inch to none in spots.
You can make what the call cracklings out of the skin. Never done it but it looks tastey.
Curious, what route you going with, a spice rub or a glaze? Either way you cant go wrong nothing at all is good also. Careful of adding to much smoke. 1 1/2 to 2 cups of chips should do it.
One can make pulled pork from a picnic roast but I don’t recommend it. Going to 175 and slicing would be a better choice in my opinion.
I agree better for slicing.
Id like to rivise the amount of chips. I like an hour to an hour and a half of smoke for pork depending on type of wood. That’s about a 3×3 chunck. I use chuncks and use a lopping sheers to cut down to size for my electric smoker. On a webber I throw the whole chunck on the coals.
Pork can also always benefit from a night in a brine before smoking to increase the moisture content. Actually, I like to both brine and inject my pork.
Cigarettes? No. Pipe tobacco? No. Mary Jane? I plead the 5th. Just kidding Id whiz clean anyday. Im talking pork! Picnic roast in particular. Question is do I trim the skin off before smoking? Do you eat the skin? Thanks for your help.
I smoke Winston’s. It’s “what’s up front that counts”, so no…certainly no trimming of the skin before smoking. The skin should not be eaten either, only tasting.
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<div class=”d4p-bbt-quote-title”>robby wrote:</div>
Cigarettes? No. Pipe tobacco? No. Mary Jane? I plead the 5th. Just kidding Id whiz clean anyday. Im talking pork! Picnic roast in particular. Question is do I trim the skin off before smoking? Do you eat the skin? Thanks for your help.I smoke Winston’s. It’s “what’s up front that counts”, so no…certainly no trimming of the skin before smoking. The skin should not be eaten either, only tasting.
Oh Quit IT! 
Lol. I love this site. Thanks for the advise and giggles. Im a fairly experienced smoker, past the experimental stage anyway. I will smoke till temp about 170, then rest covered for at least 30 mins, done and easy to slice that way. I prefer milder smoke on almost all meats. Prolly mix of mostly pecan, a bit of apple or peach, and bit of hickory. And definately a rub. No mustard either, I love it but not for smoking. I dont like brown sugar either for smoking. Ive smoked many pork roasts and like different cuts for different things. Just never a picnic roast with skin on. Was only .69/lb though. Thanks again. Live long and prosper.
By the way Andy, I heard thats unsanitary. Have you had any problems along that line?
Picnic hams are best turned into just that, a ham. Brine it, smoke it, you have a good ham.
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By the way Andy, I heard thats unsanitary. Have you had any problems along that line?
Oh no…I just smoke Winston’s. As I said, trimming of the skin should not be done, tasting of the skin is fine for other’s, however as long as I only “taste what’s good like a cigarette should”…I have no sanitary concerns. Insanity…that I could have more problems along that line. 
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Google or youtube the term Perneal (spelling may be off).
Puerto Rican pork that’s cooked with skin on, often the special meal for Christmas. Easy to adapt to using a smoker.
Perneal and Perineal, do not reciece likely choices, 
BUTT, you may want to look for your selves.
Peroneal is a possible as it refers to the interior portion of a calf’s leg.
Could you trim off the Rhine and make cracklins?
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