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NEED HELP NOW - pork butt trimmed fat cap, now which side up?

post #1 of 7
Thread Starter 

HELP need to make a decision now:

Decided to trim the cap just before smoking after planning to smoke cap up like last time. I just trimmed it down so there's just a thin layer of white membrane. Now my dilemma, which side goes up? Bone side where cap was or flesh side?

 

Gonna try putting some of the cap, thick side down, on a rack above the butt and letting it drip.

 

Please help gotta get this 9lber on soon.

 

using MES 30" with apple cherry combo wood. gonna try smoking all the way through now wrap, thinking it might produce better bark on the electric.

post #2 of 7
It doesn't really matter. I always trim all the fat off and never put fat in to drip on it.
I use this method and always have super juicy pulled pork:
http://www.smokingmeatforums.com/t/122833/no-foil-lean-trimmed-butt-in-brinkmann-gourmet-w-dry-smoke-chamber-q-view-finished
post #3 of 7
Thread Starter 

thanks. I'm worried I trimmed too much. Thing is it was rubbed last night so was hard to tell when i got down close to the meat. In pulling out that 1 vein I seperated that long "blade of meat" and if tipped it will roll to the side. Oh well will see how it goes.

 

Thanks so much for the tip, I'm gonna go bone side up where the fat cap was, due to the above over trimming, it should help keep some of those inner juice from rendering too quickly. I think I've seen where some people, the ones who trim, cut the butt in half and smoke as 2 pieces. I'm assuming by the ease with which it seperated that must be the piece theyre talking about.

post #4 of 7

Afternoon,  The ones I get are trimmed down pretty good I go with the fat side up but doesn't really matter. What size are you smoking?

 

Gary

post #5 of 7
Thread Starter 
Just under 9lbs.been in for the hrs but only at 155.not nearly has much bark as last butt I did. Hopefully it will grow but don't think so.
post #6 of 7
Let it ride! It still has a long way to go, the bark will develop more as it closer to being done.
post #7 of 7

It's in the stall, give it time you want about 205 sorry so late, we have been out.

 

Gary

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