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Trimming Da Fat

post #1 of 15
Thread Starter 

there's a lotta different views on this, me i like to leave it on but i will cut the fat cap off then rub it real well then rub the fat cap on the bottom and lay it back down on the butt...when done i just lift off the fat cap...or if you want smoke with it on then right before wrapping take it off and re-rub...and thoughts on this? 

post #2 of 15

Once I remove most of the fat cap, it's history. I haven't found any advantage by keeping it on the meat. Maybe somebody has, somewhere...

post #3 of 15

I have found 1/4 " is plenty. Butts have plenty internal fat .

post #4 of 15

My tiny pork butt I did the other day I left it on but smoked fat cap down this time. I usually smoke them fat on top and get the biggest I can find. This midget came out better than any I've done.  I have no explanation for this.  

post #5 of 15
They say if you smoke it fat cap down it will help with temp. spikes?
post #6 of 15

Not so much w/ spikes (but that too) It helps w/ keeping the temps steady on the butt . If you have a hot spot or a spike the fat catchs it so the meat doesn't .

post #7 of 15

If you want a nice smoke flavor (ring). Trim the fat. Smoke can't penetrate fat, sometimes I will trim, smoke 2-3hrs then place the fat cap on for the rest of the smoke! Some will say once meat gets to 140* it stops absorbing smoke! This is still up for debate!

post #8 of 15

i will score the cap but i prefer to leave it on..................

post #9 of 15
Thread Starter 

all comments make perfect sense but can a butt have to much fat? thats flavor and juices...kinda like saying to much bacon...JMO...never tried 1 fat cap down...thinking of injestion 1 tho...could be interesting....ty guys

post #10 of 15

Now I would leave the fat cap in place for it will always keep the outside moist but it can also be remove before you pull it and slice it to.

post #11 of 15
Quote:
Originally Posted by mballi3011 View Post

Now I would leave the fat cap in place for it will always keep the outside moist but it can also be remove before you pull it and slice it to.



i do remove it when i pull it.............there is this stringy section of meat in the fat cap that is so moist it melts in yer mouth. that part NEVER makes it to the pulled pile.

post #12 of 15
Quote:
Originally Posted by chefrob View Post





i do remove it when i pull it.............there is this stringy section of meat in the fat cap that is so moist it melts in yer mouth. that part NEVER makes it to the pulled pile.

I have no idea what you are talking about

 

post #13 of 15

lies i tell ya......LIES!!!!

post #14 of 15

Just bought a butt at Winn-Dixie, got it home & found the fat cap had been removed. So I just put thick sliced bacon all over the top after putting the rub on. I was afraid to smoke it without any fat cap, and thought the bacon would protect the meat. Well it did & gave it another layer of flavor. Even chopped up a few pieces & put in the pulled pile.

post #15 of 15

I always leave the fat on... Thats just me.

That bacon idea does sounds good.drool.gif

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