Losing the fat cap

Discussion in 'Pork' started by carpetride, Aug 30, 2008.

  1. Genius

    0 vote(s)
  2. Lock him up!

    0 vote(s)
  1. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I have always and I mean always cooked my Butts with the fat cap up but...I'm thinking about actually trimming it off this weekend before I start. My theory being that it is already marbled well enough and doesn't need it. Will it be genius or crime? I don't like hunks of fat in my sammies so it seems like I end up losing a lot of bark as I pick through it during the pull.

    If I don't do this I'm going to try saving the drippings and skimming the fat off. Of course would add this balance back to the pulled pork.
  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    I guess it's up to you. I can see one benefit, that you will get a bark formation all around. However, I think you will find that your drippings will be reduced quite a bit. I personally like to leave the fat cap on it. I smoke it cap down so that it acts as a protective barrier from the heat source below. I also think that it acts as a heat sink to help the internal temperature from rising too quickly; which will aid in melting the connective tissues.

    Let us know how it worked out for you.
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Score the cap like I do. It lets the rub into the meat under the cap better, and helps channel away the fat as it renders away!.

    it looks like this after a lil time in the Lang.

    see if that works for ya. I have seen an influx of scored butts lately, but haven't heard much about what the folks think of the results.
  4. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I've scored a few as well.
  5. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    I like the concept, Dan....but, as of yet,....I haven't found a butt with that kind of a cap on it......workin' on getting a case of butts from Swift's packing plant....hopefully they will be more like the ones in your pics.....[​IMG]

  6. desertlites

    desertlites Master of the Pit OTBS Member

    and your in Iowa-figure that?
  7. jminion

    jminion Meat Mopper OTBS Member

    Cooking a competition we always do at least one butt bald. When you making the turn-in box every piece that goes in it should have bark on it.
    Butts do have enough fat and connective tissue to do real well in this style cook.

    If you want to collect juices then suspend foil above the bottom the drip pan, that won't burn off juices. I should say competing we normally cook at least three butts usually 4.
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Funny this should pop up. Just yesterday I heated a baggy of pulled pork I did a few weeks ago. I don't usually eat some of my smokes they are for Carols lunch.

    I couldn't believe what I was tasting WOW. I had no idea what I did, so I searched and found this thread of mine.

    I must say it was great.

    Why? It had hardly any fat cap, and the beef broth and onions were the flavor enhancer, didn't have to skim the fat and the added flavor just made it without any sauce. Just pulled it and mixed in the drippings.

    WOW, that's my new method.
  9. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Yeh, well.....just cuz we raise most of the pork for the world......doesn't mean we can get it readily in stores for a good price. i.e....BB's here run better than $4/lb........[​IMG]
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    true dat eric............stuff is redicuoulis
  11. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    I agree with earache_my_eye too.

    I can get top shoulders and picnics rarely connected for 89 to 99 cents a lb. but by the time you cut the skin off and and trim anything stupid off, you taken at least a 1/4 if not more of the weight off, pushing the price back up to the trimmed ones that you pass up in the first place.

    as far as the fat cap removal, PFR man, I hope you at least fry it up or render it for lard. Pie season just ended yesterday, but I think the new season starts today![​IMG]
  12. flash

    flash Smoking Guru OTBS Member

    Thus the reason for fat cap DOWN [​IMG]



  13. solar

    solar Smoking Fanatic SMF Premier Member

    Same here!! Cap fat down, and I got a nice bark.[​IMG]
  14. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Well I chickened out yesterday and only put the fat cap down, couldn't really tell a difference. Was concerened that I might dry it out too much and this one wasn't for me. Maybe next time I will just trim it off.
  15. pinkmeat

    pinkmeat Smoking Fanatic

    Fat cap down for me....also sliced the top for the first time, great stuff.
  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dang, goin' ta bed hungry...! It all looks super!
  17. squeezy

    squeezy Master of the Pit OTBS Member

    I agree with Geek
  18. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i've done several after trimming the fat cap off and have found nothing at all wrong with them. i have to give credit to MIKEY for giving me the idea. his theory (and i agree) is that you get more bark and also you don't spend time cooking something you are going to get rid of anyway.
  19. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    I've never personally cut the fat cap off, but my wife has bought some that appeared to have been removed. Didn't really notice a difference.

    As far as cap up or down, I've inadvertently done it both ways & couldn't tell the difference either. Since I usually start my butts about 5 am, it's difficult to see which side is the fat cap when it's pitch black outside & working with very little light.

    I say, no matter what, if the Q is great & YOU are happy with it, then smoke on brother!
  20. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I leave the fat cap an smoke with it facin up. Just seems ta work fer me. Ain't sure there be a right er a wrong way ta do it! Tryin different thins is what make the craft so great!

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