If smoking a pork butt with fat cap on, do you also include the fat cap into the pulled meat or remove it and toss it?
Same for brisket if not trimming fat cap.
There is also a false cap, under the fat cap is a thin layer of meat then there is another fat section under that called a false cap
Fat is where all the cholesterol is, that's the part that makes it taste good! I say eat the fat and throw the meat away! Cholesterol is a medical term, derivied from the latin 'Choles' meaning taste or tastes and 'Terol' meaning good part.
I didn't know what to do, so I just pulled it apart in small pieces and threw in with the pulled pork. Should ask questions first, not after the fact. Uggh.
Maybe I shouldn't of done that. But the top of the fat cap was so yummy.
Okay..that's basically what I did. Thanks all.
If your cooking for a crowd, defat both the meat and the au jus. I don't mind a bit of fat on my pork or brisket, but there are a lot of folks out there that would like to enjoy a little BBQ without cutting their life short by clogging their arteries. If your cooking for you and your spouse, then by all means it's a personal preference. make it how you want to eat it.