How do you prep your pork??

Discussion in 'Pork' started by graphicsman, Sep 9, 2011.

  1. I trim

    0 vote(s)
    0.0%
  2. I DONT trim

    0 vote(s)
    0.0%
  1. Ive been searching these questions for awhile so i thought i would post a thread on what you guys do.  I usually do, like some, and buy my Pork that is cryo packed with two butts from Costco or Sam's.  BUT when you prep do you trim the fat or rub the pork with the fat on it??  I usually trim fat while pulling the pork after it is done smoking.  BUT Ive heard like many that like doing a brisket it needs to be trimmed to allow the rub to stick (Ive never done a brisket though, still doing my homework).  However, the use of a mustard or similar-of can be used to help the rub stick better.   
     
  2. smokinal

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

    I trim most of the fat off, but keep it.

    I rub the butt & put rub on the fat too.

    Then put the butt on the bottom rack & put all the fat on a rack above it so it drips on the butt & keeps it moist.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It has to be pretty fatty for me to bother. If needed I will trim to 1/4 inch and cross-hatch score the remainder. I have found butts to be moist enough to hold the rub but oil or mustard will do the job if you need them...JJ
     
  4. If it's a Smithfield it doesn't need to be trimmed. If it's from my butcher I trim a little .
     
  5. When comes to pork butts and shoulders I will take tenderness over seasoning any day of the week and as we all know fat=tenderness. So I leave it on. I rub all over, no mustard, and then cook fat cap up, then "de-fat" during the pulling process.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    On my traditional PP
    • I  remove all external fat including the false cap on Butts, sometimes I leave the latter on. I do this to get more surface area for the bark formation.
    • Give it a good rub down, no mustard,.
    • Tuck the meat under itself.
    • Wrap in plastic wrap.
    • Refrigerate overnight.
    • Fire up smoker.
    • Unwrap and place on the grate tucking the meat under itself.
    • place drip pan under butt
    • SMOKE AT 225° - 235° internal 205°
    • remove drippings and refrigerate
    • Remove butt, wrap in foil, towels and rest in cooler 2 hours
    • remove from cooler, tent foil, rest up to an hour
    • defat drippings
    • pull pork (shred pork)
    • add drippings to Pulled Pork (shredded pork)
    On my Philly style or Italian Porchetta PP
    • I  remove all external fat only.
    • Apply appropriate rub inside and outside no mustard
    • Tuck the meat under itself.
    • Wrap in plastic wrap.
    • Refrigerate overnight.
    • Fire up smoker.
    • Unwrap and place on the grate tucking the meat under itself.
    • place drip pan under butt
    • SMOKE AT 225° - 235° internal 165°
    • Foil and continue to smoke til internal 205°
    • remove drippings and refrigerate
    • Remove butt, wrap in towels and rest in cooler 2 hours
    • remove from cooler, tent foil, rest up to an hour
    • defat drippings
    • make finishing sauce using drippings
    • pull pork (shred pork)
    • add finishing sauce to Pulled Pork (shredded pork)
    The fat can be used for other things.

    Some will use leave the fat in place as a way to protect the meat from direct heat by placing fat side down.

    I guess it depends on what you are smoking it on and what results you are trying to achieve.
     
    Last edited: Sep 9, 2011
  7. whats the difference you get when you smoke fat side up??
     
  8. flash

    flash Smoking Guru OTBS Member


    Pretty much what I do too. The premise on Fat Cap "Up", was that as it cooked, the fat would render down into the meat, keeping it moist. Most butts have more than enough fat in them, to were they really don't need the fat cap to begin with. I trim 80% of mine off.
     
  9. shooter1

    shooter1 Smoking Fanatic

    I'm with SQWIB and Flash on this. More than enough fat in butts and I have never had a butt that came out dry and I don't foil. I tried the mustard rub once but that just seemed like a waste of good mustard. I just apply the rub and wrap in plastic wrap or use some olive oil, rub and wrap. When I take it out of the wrap I apply more of the rub and then let it sit while the smoker gets to temp.
     
  10. lucky13

    lucky13 Smoke Blower

    I have done both, depends on the butt.  I will trim down to 1/4 inch or so if there is and excessive amount.  Usually try to separate as much of it out as i can when I pull it.
     
  11. michael ark

    michael ark Master of the Pit

    Riddle me this .Will a fat cap call for a longer time cooking cause of weight or stall from fat rendering down?[​IMG]So if you took 2 butts on with a cap one with out but the same weight on average which one cooked quicker and why?
     
  12. michael ark

    michael ark Master of the Pit

    Riddle me this .Will a fat cap call for a longer time cooking cause of weight or stall from fat rendering down?[​IMG]So if you took 2 butts on with a cap one with out but the same weight on average which one cooked quicker and why?
     
  13. venture

    venture Smoking Guru OTBS Member

    Interesting questions here.

    1.  Next time you make sausage, separate the fat from the lean and grind them separately (not recommended except for the sake of experimenting).  After grinding, fill a cup with fat and another cup with lean.  Weigh both cups.  What effect overall does a little fat weight have in comparison in non sausage making terms? Meaning in the overall weight of the item?

    2.  Take two steaks of the same weight and thickness.  One well marbelled and one very lean.  Throw them on a grill with even temps.  Which if either cooks faster?

    3.  The fat cap up or down question has never been answered to my satisfaction in a smoking application.  Does it really matter?

    4.  Scoring the fat cap or removing portions or all of it might allow seasonings to better penetrate, but how does it affect how a well marbelled cut like a butt will cook up moistness wise?  Assuming that cook time is not an issue. Or even being able to quantify the fat cap issue in terms of cook time.

    It would be interesting to see JJ weigh in on these?

    Good luck and good smoking.
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Sep 10, 2011
  15. lucky13

    lucky13 Smoke Blower

    [​IMG]
     

  16. x2
     
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Just FYI the butts at Costco are boneless, so once you get your rub on them use some kitchen twine to tie them up into a uniform bundle. Otherwise the uneaven thicknesses from when they cut the bone out will make the butt cook unevenly.
     
  18. michael ark

    michael ark Master of the Pit

    So your saying a fat cap will make a butt cook quicker cause of  Maillard Reaction.Is that only if you put the fatcap on top.[​IMG]
     
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Michael, The Maillard Reaction is just a surface thing. With the fat cap on top the dripping fat will give somewhat better browning, nice Bark and good flavor as it drips down. Think about a Rotisserie Chicken turning and the melting fat constantly spreading over the outside, Nice even Brown Skin. Yes the more equal heat distribution is there too, but they work together for a great result.

    Having the Fat cap on slows the cooking somewhat because it takes time for the heat to penetrate. It may be just the Butts that are available in my area, but I just have not had many that had much fat. By scoreing what is there I get the best of both worlds, Rub and Smoke penetration AND rendering Fat enhanceing Color and Flavor of the rest of the meat...JJ
     
  20. sqwib

    sqwib Smoking Guru OTBS Member


    That's what I had always believed, however recently I have been tucking the meat under itself and get the same results.
     

Share This Page