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Some quick advice needed

post #1 of 10
Thread Starter 
Ok, prepping tonight for tomrrow's smoke. Pics to come. But as I prepared the pork shoulder I encountered the Fat Cap I think you guys call it? Anyway, it appears to have a skin layer on it (Pic below). Should I smoke the shoulder as is, or should I slice that skin/fat part off? Not sure what I should do, so hopefully you guys advise me before tomorrow morning. In the pic, it looks more like fat, but in reality, it appears to be skin. Have never encountered this, so I just do not know.

post #2 of 10
Ive only smoked a few butts, never seen that before, if I remember right I read about this before, they said they would cut the skin off and leave alittle fat, the reason was the smoke would'nt penetrate the skin as well as the fat, like I said I've only done a few butts so hopefully a more experienced smoker will give his thoughts as well, good luck,,,,,,,,
post #3 of 10
Doesn't look to be that much fat on it so I would just leave it. If you wanted you could trim it down to a very thin layer and leave just a bit on for basting as it cooks but it won't hurt anything either way.

Also, if you decide to not cut any off you could score it.
post #4 of 10
Thread Starter 
Its a little deceptive because the rub is already applied, but there is a good 1/2" layer of fat under what appears to be a layer of skin. Would you still leave it?
post #5 of 10
id score it in a criss cross pattern, cut through the skin and into the fat
post #6 of 10
Take a knife and score the skin in a diamond pattern. You will still get plenty of smoke on it. I have done it with the skin on and off. Couldnt tell the difference. Cant wait to see your qview
post #7 of 10
Would I be right to assume you are pulling it? If so then the fat will break down so beautifully that it will shred into a little piece of heaven.
post #8 of 10
if you want to do it traditional-like - leave it the way it is. if you want it to really be something special, score it in a diamond pattern as described.

thanks to MIKEY, i've gotten into the habit of removing the fat cap altogether when i do a pork shoulder. in my opinion, this is a good way to get more bark (when you pull the fat cap off, the bark on the fat cap goes with it) and also spend less time because i am not cooking something i don't plan to eat.

having said that, many folks here have found a lot of good uses for that fat cap after 9 or 12 hours on a smoker, and if you want to keep it, there's nothing wrong with that.
post #9 of 10
Thread Starter 
So when you say score it in a diamond pattern, do you mean multiple small diamonds, or one large diamond?

And thanx guys, I erally appreciate the fast responses. Everything is now prepped and prepared except my sprays and sauces. Gonna catch a few hours of shut eye, and get up at about 5 am to start everything rolliing.
post #10 of 10
DASmoker- you are good to go. That pic shows a nice thin layer of fatcap- which is part of authentic PPB. It looks fairly lean actually, so no worries.

Smoke away and enjoy!
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