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Pork question of the day.....

post #1 of 15
Thread Starter 

How do you do your pork butts? 


Leave the fat cap on? 

Take it off? 

Trim it? 

Smoke fat up?

Fat down?


I have done it every way.. And I think I prefer the cap taken off. 


What is your experience? Which is your preference?

Edited by ZimQ - 1/6/12 at 7:47am
post #2 of 15

What cut of meat?

post #3 of 15
Thread Starter 




post #4 of 15

I do fat side up, no trim but pull out almost all visable fat when I pull it.  I also use a bit vinegar in my finishing sauce to help cut the fat,

post #5 of 15

Fat Side up, no foil, when pulled remove any fat, but save the fat and use for other stuff.

post #6 of 15

fat up lightly trimmed 

post #7 of 15

Fat up, trim to 1/4" and score...All but serious internal fat gets mixed in...Fat is flavor and I don't eat it that often that I'm going to sweat 100% removal...JJ

post #8 of 15

I remove most of the fat, so the rub penetrates the meat better, score whats left and put all the trimmed fat on a rack above the butt so it drips on it during the smoke.

post #9 of 15

I smoke fat up, no trim, and scored both ways diagonally.

post #10 of 15
In a pan , fat side down.
post #11 of 15

Depends on how i feel that day.No rhyme or reason.biggrin.gif

post #12 of 15

I'm with michael. Depends on my mood at the time, but I always remove the Butt Gland

post #13 of 15
Thread Starter 

Very interesting. I never thought about Al's method,,,, And I kind of like the thought of that.


I have also never really thought about scoring the meat...


For those that score, do you also typically score the top, non fat side?


post #14 of 15

I don't, just the fat cap. I try to cut deep enough to be with in 1/8" or so of the meat.

post #15 of 15

Out of the cryovac and on with the Rub with spices and sugar, no mustard here.  Fat side up into the smoker.  Pull the fat cap off and we take out a majority of the fat, about 90% when preparing for the regular store.  If a regular asks us or if its for us, then we keep most of the fat and remove just the sinue and gristle.  We all know fat is flavor, and smoked fat is even BETTER! drool.gif

No sauce, we put about 12 or so we make on the side if you like that sort of thing.  A lot of our guests don't use any sauce at all, but more use some sauce than none.


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