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Message: <blockquote data-quote="KDM" data-source="post: 401762" data-attributes="member: 314"><p>True.  Leaving the skin on will hold the meat together better, but that comes at a price.  The price is that the skin continues to produce the slime we all love, even after death.  The skin produces it even in the brine and I found that at the end of the brine soak there was always a layer of slime that I took off before putting the fillets in the smoker.  I really don't care what way you do it, but for my tastes, keeping the snot off the meat results in a more enjoyable experience from the end product.  Carry On.</p></blockquote><p></p>

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