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butt fat

post #1 of 7
Thread Starter 

Has anyone ever smoked a butt to temp (190-200) only to get some fat right under the bark?? Also I use Weber grill grates and even though I sprayed them with grill release spray my butts still stick. Has anyone come up with a better solution to this problem?

post #2 of 7

Did you trim off any of the Fat Cap?

post #3 of 7
Thread Starter 

Yes, trimmed it real thin and there wasn't much of a cap when I started

post #4 of 7

Don't know why the fat wouldn't render off. I trim most of the fat off & put it on a rack above the butt so it bastes itself. The fat I leave on usually disappears when it's done, leaving a nice bark coating. I don't foil either.

post #5 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Don't know why the fat wouldn't render off. I trim most of the fat off & put it on a rack above the butt so it bastes itself. The fat I leave on usually disappears when it's done, leaving a nice bark coating. I don't foil either.


It was only on one butt and after I pulled it you couldn't tell it was in the meat and I will have to try putting the fat on the rack above next time. I also stopped foiling my meat I think more people should try it.

 

post #6 of 7
Quote:
Originally Posted by cromag View Post




It was only on one butt and after I pulled it you couldn't tell it was in the meat and I will have to try putting the fat on the rack above next time. I also stopped foiling my meat I think more people should try it.

 

 

 I think most who foil, now adays, do it to speed up the process. I know I do.
 

 

post #7 of 7

Sometimes I foil and sometimes I don't.

 

I never have a problem with meat sticking, I use my smoker so often that it's well seasoned.

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