I started progressively trimming more and more of the fat cap off my pork butts before smoking. This started about 6 months ago. I cooked 8 pork butts last weekend and I trimmed more of the fat cap off then I ever have before. Seems the more I trim the better I like the results. I always just left all or most of the fat cap. on in the past. Often times after cooking and resting what was left of the fat cap would pretty much just peel off the top of the butt taking all that good rub with it. I'm getting much better bark left on the butt after trimming now and very good flavor but then again I never had a problem with flavor leaving the fat cap on either. Actually the last ones I did I pretty much trimmed all the fat cap off. Much of the raw meat was exposed with just spots and very thin less than 1/4" of fat cap left. Anyone else trimming most if not all the fat cap off? Oh. a side benefit has been much less mess in the smoker.