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Discussion in 'Pork' started by austinsmoke, Aug 11, 2012.
I am thinking up, but I understand the fat down for heat spikes...opinions??
No fat, it isn't good for you!
No fat vote here as well. Having done it both ways and there is no need for fat IMHO
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I would say trim most of the fat and then cook as you would a trimmed brisket, it can only get better!
What kind of smoker and what temp are you going to smoke at ?
I trim the fat and then put it on a rack above the butt and let it baste it while it cooks. I really like this method, keeps it moist for most of the cook but it doesnt stop the bark from forming.
Jrod - It was a CG Smoking Pro, SFB. I cooked at 230, fat down, until 175, then flip over,foiling juice, foil then back on until 205...came out perfect
Yup, cut the fat cap off. There is enough fat through the butt where it is not needed. Gives you more surface for your rubs. Same as for a brisket. The last one I did, I trimmed as much fat off as I could and it came out as moist and tender as ones that I have not trimmed at all...in fact, the brisket had better flavor because of having rub on both sides and both sides getting smoke!!
Trim the fat off. More surface for smoke penetration and bark to form......
Pork butts already got a lot of fat running through them, so you are not going to loose any juiciness by removing the extra fat. Also by taking the fat cap off you allow the rub to contact the meat, and since you pick out most of the fat when you pull the pork you would just end up tossing all that flavored bark away if it was on the fat cap.
If the Pork Butt has enough marbleing then cut the cap off and smoke it. I have had some lean Butts that Ill keep most of the cap on to give that flavor that only fat can give.
fat cap off
Is it same for a pork picnic??? Trim off the hide??
I do, plus the fat and skin can be used for other things.
I trim off fat and/or hide. More room for smoke and bark..
I will leave a bit of fat on mine, but trim and save the big chunks for sausage making. I will save the hide for making cracklin.
Just wanted to point out that underneath the fat cap is a thin layer of meat then under that is a false cap, I remove the false cap as well.
Wow. I guess I'm the only one in the "keep the fat" camp. I don't trim mainly because the ones I buy seem trim enough. I do score what fat cap is left and I start the smoke with fat cap down to render most of it, then flip it for fat cap up to allow the meat to baste in the fat. I feel the fat is a crucial part in keeping the meat moist and tender. It hasn't failed me so far. It's not like you would eat all that fat that's left in the pan for goodness sakes. Maybe it's just the chef talking, but fat can be a good thing if you do it right.
how u make the cracklin[/quote]
This is how I do mine. I now have a dehydrator for the drying stage. I will store them in the freezer until needed.
You brought up a very good point. It really depends on how your butcher or vendor breaks down the butts or picnics. I just got a 2 pack of butts and was prepared to trim a little. When I opened the pack it was trimmed too much for me. So no trimming was needed. I have gotten some that had almost 11/2" far cap. For me that is too much. I will leave 1/4" -1/2" cap on mine if I can. Competition trimming is diffrent.