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Pork Butt/Fat Content

tekjr1

Newbie
8
10
Joined Jan 23, 2007
I smoked a couple of 8lb butts the other night and pulled them at about 200 degrees. They did what they are supposed to and fell apart.

Question, how much fat should be left in the meat? Seems like when the meat cooled, I could see quite a bit of fat.

The butts were great however I was thinking that most of the fat should have rendered out.

Thanks,

T King
 

tonto1117

Master of the Pit
OTBS Member
1,632
10
Joined Jan 25, 2007
Hi Tekjr1, pork butts usually have alot of fat running through them, and not all of the fat renders out during the cooking process. That's why they are such a forgiving peice of meat to cook without drying out. Iv'e allways had to remove some fat when I pull them after cooking.

Also before I slather and rub them down for smoking I try to cut of as much fat away as I can so when it's done I don't have to throw out the precious bark that otherwise might have been attached to a large piece of fat.(some will disagree with this)

Glad your smoke was a success and remember some pork fat is mmmm mmmm good!!
 

gunslinger

Smoking Fanatic
OTBS Member
959
11
Joined Sep 24, 2006
Genetics and rearing have more to do with it than anything. But who doesn't love a little pork fat? It adds to the flavor.
 

larry maddock

Master of the Pit
OTBS Member
1,070
10
Joined Sep 27, 2005
yo tekjr1,
im glad to meet you !


i do my butts about the same almost every time--
i buy from same store almost every time..
they range from 5 to 8 lbs....

i find that some have more fat inside than others.

taken to 200 f internally -you should have rendered most of it away.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Sorry guys I can only handle fat if it's hard and crunchy. I peel the left over bits of soft fat off my briskets, butts and shoulders with a spoon!
 

chris_harper

Master of the Pit
OTBS Member
1,546
11
Joined Nov 21, 2006
i'm with debi, i can't eat fat unless it is crispy, hence why i "burn" my bacon, as my wife says. that is why there is a boston butt curing with buckboard cure on it in the fridge.
 

up in smoke

Smoking Fanatic
OTBS Member
913
14
Joined Jul 12, 2006
What! That rubbery fat makes great chewing gum if ya jest sprinkle a few drops oâ€[emoji]8482[/emoji] juniper tar & sorghum on it! (jes kiddinâ€[emoji]8482[/emoji])
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
............... barf .................choke..............choke......... .......

I just can't handle it!
 

dr good

Smoke Blower
85
13
Joined Oct 20, 2006
Nope, I cannot work this new system or even get an attachment to work. Just too old and silly I guess. Who roo said the kangaroo.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
The new system limits pix to 97k (I think) so everything has to be really small. What are you having trouble wth Dr Good? We'll help if we can ...
 

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