Losing the fat cap

[donnylove]

I've smoked probably 20 butts this spring (for various charity lunches and a graduation party) and for the last 10 or so, I've trimmed the fat cap off with great results and the meat has been no less moist. Although it's true that I end up with less runoff to collect at the end, I still seem to end up with plenty to add back in for re-heating.

If you're in a hurry, there's no reason you can't leave the fat cap on, but if you like the bark as much as I do, I say trim if off.

 

[pinkmeat]

I get sick of separating the bottom part if I leave it on. Especially if you use a crutch. It becmoes so moist, but is hard to get all the fat OUT of the PP when it's done. I trim most of it off these days.

EDIT*** Jeez. Who brought this one back to life...been awhile.

 

[waysideranch]

Right on, E. I live in land of pork, beef and stuff and our prices suck!!!

 

[pignit]

I've done it both ways and I like to trim the fat cap off. I usually cook it gone fat cap up. My opinion... less grease. I like the bark cut up in the pulled pork... and with the fat cap on I end up with more fat... duh. Butts have plenty of fat in em to keep them moist.