• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork Butt HELP!!!!

SmokerCoach

Newbie
3
6
Joined Mar 24, 2020
Guys, I'm having an awful time rendering the fat out of my pork butts. Any and all help is greatly appreciated.
 

Chasdev

Smoking Fanatic
493
352
Joined Jan 18, 2020
Just have to deal with it as you break it down.
If it's a pork butt, there WILL be tons of fat.
 

JLeonard

Master of the Pit
SMF Premier Member
2,752
1,951
Joined Apr 17, 2020
Agree with the above. Just pull it out as you shred/pull it.
Jim
 

mcokevin

Meat Mopper
SMF Premier Member
265
260
Joined Oct 18, 2016
What cut of shoulder are you using? The picnic roast sometimes has a very thick layer of fat on it that I trim off. The Boston butt usually has the fat trimmed off already.

Also make sure you’re taking it to at least 200IT. I take mine to ~203.

Are you cooking for pulled pork?
 

smokerjim

Smoking Guru
OTBS Member
SMF Premier Member
5,053
2,239
Joined Jan 14, 2014
As mentioned if a heavy fat cap trim down to about 1/4 inch, you'll never render all the internal fat out if you dont want it you'll have to cut it out when your pulling or slicing after it's cooked. If your looking for lean meat you'll need to use the loin, sirloin or fresh ham.
 

Dirty Steve

Newbie
17
12
Joined Apr 15, 2021
depends on the cut you have. I trim just about all of the fat off I can so the rub can create more of a bark. Sometimes when you start pulling you will still have a fair amount of fat, I just remove it.
 

binnesman

Smoke Blower
SMF Premier Member
82
77
Joined May 23, 2021
I always try to trim as much fat on the surface and leave about quarter of an inch on top. The butts have so much internal fat you really don’t need much on outside. Like everyone else chimed in it’s okay to remove the fat that did not render it happens.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,608
8,158
Joined Jun 22, 2009
That is hard to understand, because the butt has so much internal fat and collagen then if you cook it long enough it will all render out. I would shoot for an IT of 205, or until the bone will wiggle out. I would not use a boneless butt. A butt is about the easiest thing to smoke, so it sounds to me like you are just not smoking it long enough. Also when I pull the butt I do it by hand, no bear claws or forks. That way I can pick out any fat that didn’t render & you also should use a finishing sauce. That will take it to the next level. chef jimmyj chef jimmyj & https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/, both have good ones. Sorry JJ, but I use SFQuer’s , But we all have our own tastes.
Al
 

douge

Meat Mopper
SMF Premier Member
216
90
Joined Apr 13, 2010
Also when I pull the butt I do it by hand, no bear claws or forks. That way I can pick out any fat that didn’t render & you also should use a finishing sauce.
What Al said. I do it by hand also and just pick out what didn't render. I also use the exact same finishing sauce as Al. In fact, the finishing sauce is all I put on my PP when I eat it. I pull it, add finishing sauce, and serve BBQ sauce on the side for those who want it.
 

SmokinEdge

Master of the Pit
OTBS Member
SMF Premier Member
1,355
867
Joined Jan 18, 2020
Guys, I'm having an awful time rendering the fat out of my pork butts. Any and all help is greatly appreciated.
What size butt?
What pit temp are you cooking at?
What IT are you cooking to?
 

Tulkas13

Fire Starter
54
20
Joined May 11, 2020
See I'm the complete opposite of everyone else here. I guess I'm just werid. I cook my pork butt to bout 175 to 190. I dont do pull pork. I do slices. Comes out perfect everytime. Taste so good. I love the fat. Here is a picture of my pork butt that I do.
 

Attachments

schlotz

Master of the Pit
SMF Premier Member
1,210
524
Joined Jan 13, 2015
Guys, I'm having an awful time rendering the fat out of my pork butts. Any and all help is greatly appreciated.
Ok let's get a bit more detail so we can help you out. What smoker, what temp is it set to (and have you verified the grate temp), what was the IT when you pulled the butt, how did you let it rest and for how long?

One of the basic keys here is time the butt spends above 175º. As said above, you are looking for an IT of around 200-205º but the next step is to let it rest in a cooler wrapped in towels for at least two hours. It will stay very warm (above 175º) and amazing things (rendering) happen within those two hours. If interest see the butt recipe below in the sig.
 

maplenut

Smoke Blower
123
63
Joined Dec 4, 2015
Every pork butt that I have done has always had some fat inside.
I smoke my butts to 205. All my smokes are LOOOOOONG smokes too. sometimes over 20 hrs!
Once I get to 205 I will pull the butt and wrap it in aluminum foil and place it in a small cooler to rest.
I let it rest for at least an hour but sometimes longer.
I remove the butt from the cooler to pull it and it will be still HOT!
As I pull the pork I will always have some fat that I will find and I just toss it aside.
 

chazman24

Newbie
28
16
Joined Jul 30, 2017
Try bumping the pit temp up just a bit, 25 to 40 degrees. I've found it helps a bit with time,,without sacrificing tenderness. JMHO
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
21,083
5,779
Joined May 12, 2011
Another option...Look for whole but small pork butts, <8 pounds. They are from younger pigs that got to market before putting on fat and will have less internal fat.
Picnic Shoulders, lower leg, are skin on with a thick layer of external fat, but have fewer internal fat pockets to render...JJ
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.