First PP (picked that lingo up off this site )

Discussion in 'Meat Selection and Processing' started by nicerack00, Apr 15, 2016.

  1. nicerack00

    nicerack00 Fire Starter

    I've got a 4.5 lb pork shoulder that I'm going to smoke tomorrow. I'm planning on throwing the rub on tonight but I can't decide whether to trim some of the fat or not??? Other recipe sites say to do so, but I figured I'd ask the pros!
  2. andrewv

    andrewv Fire Starter

    I would not trim the fat. I would, however, score the fat cap with a knife before putting your rub on. This allows the rub to get a little bit deeper into the meat. I would score it about 3/4 of an inch deep in a diamond pattern or cross hatch style.
  3. nicerack00

    nicerack00 Fire Starter

    Okay that makes sense. Thank you!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like to trim the fat off & put it on a rack above the shoulder. It will render & drip on the shoulder & baste it.

    I also smoke my shoulders in a pan sitting in their own juices.

    If you don't trim the fat off, all the bark will be fat & you will have to trim it off after smoking, unless you like to eat the fat.

  5. nicerack00

    nicerack00 Fire Starter

    Damn. Wish I would have thought of that before I tossed it! Next time. I tried scoring it and leaving it all on but there was just too much! All the bark would have been wasted like you said.

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