bmudd14474
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that is the question for Pork Butts.
Now I have always trimmed the skin off of shoulders but on butts I would just score the fat on butts. A while ago @3montes mentioned that he trims almost all of the fat off of the butts. So recently I have done alot of butts for several events. After the first one I noticed all of the rub soaked non-editable fat that was thrown away. My first thought was "what a waste of rub. So the next event I did 80lbs of butts and I decided to trim them. Now this took a crap load of time. Once we were ready to pull them I noticed how fast and easy it was without the fat in the way. I also noticed the bark was soooooo much nicer and the flavor was WAY better.
So fast forward a few events to this past weekend I only had to do 4 this time. Due to poor planning on my part I was low on rub and didn't have what I needed to make more. Well I remember that I am using less rub(but getting better flavor because I am not wasting it on fat) on the trimmed pork than on untrimmed so low and behold I had enough rub. Cooked them up and again the pulling was amazing.
So long story short I think I am a converted man. Spend the time prepping for a WAY better product and use less rub. One note is that since you have way less fat remember to add a decent amount of liquid if you foil or you can make some jerky real quick.
I would love to hear what you all think and or do.
Now I have always trimmed the skin off of shoulders but on butts I would just score the fat on butts. A while ago @3montes mentioned that he trims almost all of the fat off of the butts. So recently I have done alot of butts for several events. After the first one I noticed all of the rub soaked non-editable fat that was thrown away. My first thought was "what a waste of rub. So the next event I did 80lbs of butts and I decided to trim them. Now this took a crap load of time. Once we were ready to pull them I noticed how fast and easy it was without the fat in the way. I also noticed the bark was soooooo much nicer and the flavor was WAY better.
So fast forward a few events to this past weekend I only had to do 4 this time. Due to poor planning on my part I was low on rub and didn't have what I needed to make more. Well I remember that I am using less rub(but getting better flavor because I am not wasting it on fat) on the trimmed pork than on untrimmed so low and behold I had enough rub. Cooked them up and again the pulling was amazing.
So long story short I think I am a converted man. Spend the time prepping for a WAY better product and use less rub. One note is that since you have way less fat remember to add a decent amount of liquid if you foil or you can make some jerky real quick.
I would love to hear what you all think and or do.