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Fat layer on pork shoulder

post #1 of 18
Thread Starter 

Did a shoulder yesterday and the fat layer is very, pronounced, is the best was to describe it.

 

 

 

It was on the smoker till 165°, then foiled and finished in the oven till it hit 195°, coasted to 202° while it rested an hour. Overall, the thing is fantastic, but the fat layer is just too much. the rub is too "there," and the fat didn't render to that delicious sticky goodness. It was more gelatinous and had to be totally removed. 

 

It came from the same store as ones before, looked the same raw, same amount of the same rub. The only thing I did differently was cook it fat side UP. Thinking it kind of self-baste. 

 

So, I don't know if it was the fat-up position, or just the piece of meat itself. Anyone else notice this ever?

 

Thanks

Scott

post #2 of 18

There is so much fat and connection tissue inside of a piece of pork shoulder that I don't see the benefit of cooking it fat side up. I'm going to say the reason you didn't see the same amount of renduring of the fat was because that you cooked it fat side up. With the fat side down, the fat layer received the brunt of the cooking heat which should help it soften and render even further. 

 

If the only thing you've changed is cooking it fat side up, I'd say that was your issue with this cook. 

post #3 of 18
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post
 

There is so much fat and connection tissue inside of a piece of pork shoulder that I don't see the benefit of cooking it fat side up. I'm going to say the reason you didn't see the same amount of renduring of the fat was because that you cooked it fat side up. With the fat side down, the fat layer received the brunt of the cooking heat which should help it soften and render even further. 

 

If the only thing you've changed is cooking it fat side up, I'd say that was your issue with this cook. 

Thanks, I'm thinking the same thing. Live and learn. 

post #4 of 18

You can also try scoring the fat.

post #5 of 18
Quote:
Originally Posted by ScottG View Post
 

You can also try scoring the fat.

I like to score these days and seperate that good stuff for some baked beans later.

post #6 of 18
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

I like to score these days and seperate that good stuff for some baked beans later.

Looks delish! Was that cooked fat side up?

post #7 of 18

I get mine at Sam's,  here are a few pic's of a couple I did a while back

 

 

 

 

 

 

post #8 of 18
Quote:
Originally Posted by Flip me over View Post
 

Looks delish! Was that cooked fat side up?

Yep, I like fat side up for basting. If you had not foiled I would bet most of that would have been rendered off. Then again it might have taken several extra hours to get up to temp. 

post #9 of 18

I score mine too, like Timberjet, and I put the scored fat up.

 



 

IMO, it depends on the type of smoker. I use an MES 40 electric smoker, so I score & put the fat up.

If I used a smoker that has a lot of heat coming from below, like wood or charcoal, I would put the fat down to protect the meat from the high heat.

 

If you pay attention when pulling, you can get rid of the wad of gelatinous fat on the inside of the shoulder, which includes a small, but disgusting gland.

 

Here's the rest:

Bear

post #10 of 18
Thread Starter 

Thanks for the advice. I think it was just a really fatty hunk of pork. But it's all gone now, and I miss it :th_crybaby2:

 

 I'll have to be more careful when I buy the next one.

 

Scott

post #11 of 18

Bear speaks true and I feel it's a matter of Smoker also...

 

I use wood and get fairly large Butts to smoke : 

 

Always cook with the fat cap up and no scores . Always comes out right ...

 

As Bear says , the unwanted fat can be discarded , however it's great in Pinto Beans . :drool  I put it in early and let the juice melt it into the Beans. You can skim the grease later , if you want , but it taste good on Cornbread , Mmmmmm Fat is good.

 

Have fun and  . . .

post #12 of 18
Quote:
Originally Posted by oldschoolbbq View Post
 

As Bear says , the unwanted fat can be discarded , however it's great in Pinto Beans . :drool  I put it in early and let the juice melt it into the Beans. You can skim the grease later , if you want , but it taste good on Cornbread , Mmmmmm Fat is good.

 

Sounds like a man after my own stomach lol

post #13 of 18

Well , it's true...not the Stomach part , but the grease part :icon_eek:      :rotflmao:

post #14 of 18
Quote:
Originally Posted by oldschoolbbq View Post
 

 

Always cook with the fat cap up and no scores . Always comes out right ...

 

As Bear says , the unwanted fat can be discarded

 

Just call me, I'll pick it up!

 

Are you kidding 20 hours of smoky semi-rendered goodness, that stuff is called godlen ambrosia by the Gods!

 

Discard Pfffft......

post #15 of 18
Quote:
Originally Posted by oldschoolbbq View Post
 

 

Always cook with the fat cap up and no scores . Always comes out right ...

 

As Bear says , the unwanted fat can be discarded

 

 

 

Quote:

Originally Posted by Foamheart View Post
 

 

Just call me, I'll pick it up!

 

Are you kidding 20 hours of smoky semi-rendered goodness, that stuff is called godlen ambrosia by the Gods!

 

Discard Pfffft......

 

Wait a minute guys-----Lets get this straight------The only fat this Bear throws away is the stuff around the nasty little gland in the Pork shoulder & that fat is more like slimy snot than fat. Disgusting stuff!!!PDT_Armataz_01_32.gif

 

 

Bear

post #16 of 18

I must be the weirdo of the bunch, I trim the cap on my shoulders. Plenty of fat inside.

post #17 of 18
Quote:
Originally Posted by irie View Post
 

I must be the weirdo of the bunch, I trim the cap on my shoulders. Plenty of fat inside.

Me too, on my Smokin-it #3 I don't need the cap.

post #18 of 18
Quote:
Originally Posted by irie View Post
 

I must be the weirdo of the bunch, I trim the cap on my shoulders. Plenty of fat inside.

 

 

Quote:
Originally Posted by McKay View Post
 

Me too, on my Smokin-it #3 I don't need the cap.

 

Try it, leave it on and do a 20 hour low and slow smoke without foil........ I swear it will not take but one to make a believer out of you.

 

http://www.smokingmeatforums.com/t/157659/the-butt-foamheart/20

 

Post number 34..... OMG my arteries are pullin just thinkin on it!

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