Trim the fat yes or no?

ncametuer

Newbie

Original poster

Feb 13, 2012

7

10

Triad, NC

• Apr 9, 2013

• #1

Good afternoon to those of you on the east coast.  I will be smoking 2 7.5# pork butts this saturday and was wondering if I need to trim the fat on them or not.  What do you think?

 

dasmoker

Smoke Blower

May 18, 2009

98

10

• Apr 9, 2013

• #2

I do not. I don't even take the skin off when I get the big bone in ones that have the fat cap plus the skin. That stuff pulls right off at the end when they are done, and to me, adds juicy taste to the meat.  My way is not law or anything, but no, I do not trim the fat until I am shredding/pulling it. Then we pull the fat off and dispose of it.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 9, 2013

• #3

Personal preference as some of us have been discussing currently on trimming briskets.  If your looking for a lot of barky pieces, yes, trim the fat.  Butts don't really need the fat on the outside for moisture due to the high amount of marbling internally.  But if you want to make it easier, no trim.  Once again, it comes down to personal preference.  As DaSmoker stated, the fat will be easily separated from the meat once cooked anyway, and for the most part easier than before cooking.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 9, 2013

• #4

  I try to trim the fat to about 1/4 inch then cut a cross hatch pattern to get the rub down to the meat. This small amount of fat will somewhat render down and gives lots of flavour to the meat. I mix it into the meat as I shred it. Try different ways and see what you like best. It is all good!

   Mike

 

bbqbrett

Master of the Pit

Jan 17, 2013

1,656

593

About 10 miles from the blue turf!

• Apr 9, 2013

• #5

I have not cooked a ton of pork butts but have not found it was needed to trim the fat.  I don't think I would unless their was a huge amount of fat.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Apr 9, 2013

• #6

I trim it all off..more room for bark...

http://www.smokingmeatforums.com/newsearch?search=trim+the+fat+or+not

http://www.smokingmeatforums.com/newsearch?search=a+tale+of+two+butts

  Craig

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Apr 9, 2013

• #7

I always lean trim my butts, I like the rub to get to the meat and not sit on the fat which I am going to throw away anyway. I hate fat and it's not good for me. I have found I get a lot better bark and more of it.
This thread showed me the way:
http://www.smokingmeatforums.com/t/...n-gourmet-w-dry-smoke-chamber-q-view-finished

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Apr 9, 2013

• #8

I trim the fat on the butts!  More bark on the meat that way plus the butts have plenty of marbled fat throughout the cut.

I trim it off and save it for deer sausage!

Bill

 

werdwolf

Master of the Pit

OTBS Member

★ Lifetime Premier ★

May 24, 2008

1,593

16

Northern Ohio

• Apr 9, 2013

• #9

I trim the fat.  save the fat for sausage.  I  then cross hatch a little to get more bark.

There is no "right way"  try a couple different and see what you like.  Don't forget the Q view!

 

ncametuer

Newbie

Original poster

Thread starter

Feb 13, 2012

7

10

Triad, NC

• Apr 10, 2013

• #10

So MS Smoker said:

  I try to trim the fat to about 1/4 inch then cut a cross hatch pattern to get the rub down to the meat. This small amount of fat will somewhat render down and gives lots of flavour to the meat. I mix it into the meat as I shred it. Try different ways and see what you like best. It is all good!

   Mike

Click to expand...

Thanks for the info, I think I will do one trimming the fat and do a cross hatch and the other I will let it be.  Some great post thanks for all your input.