Fat layer on pork shoulder

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flip me over

Smoke Blower
Original poster
Aug 17, 2014
120
23
Rochester, NY
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
 
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. 
 
 
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. 
 
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
 
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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.gif


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

Scott
 
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.gif
  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  . . .
 
 
As Bear says , the unwanted fat can be discarded , however it's great in Pinto Beans .
drool.gif
  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
 
 
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
 
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