1st post, 1st pork butt cook on the WSM - crossing fingers!!

[indaswamp]

Points to the OP, looks great! I'd eat dat!

 

[rhuel]

 
I never toss the fat cap, I save it for making sausages. Both Venison and wild hog need additional fat-even when mixing 60/40 or 50/50 with pork butt. I have 7 fat caps at about 2# each in the freezer right now. Currently game planning sometime next week to process 3 deer and 6 wild hogs into sausage. All those fat caps will be going into the grind.

That makes perfect sense and I totally agree they'd be useful for adding to other lean meats such as venison or wild boar.

If I ever get into making my own game sausage, I'll definitely remember to not toss the fat caps.

Thanks for the tip!