HI guys,
So this sounds odd I am sure but, all the pork butts ive done for the last few years have been purchased boneless from Costco and there isn't a fat cap.
I just bought two bone in whole butts (killer deal at Kroger $1.49/lb), These have a fat cap. I am planning to remove it and get the most smoke and rub on the meat. I did some looking around and it sounds like its a preference on removing or keeping the fat cap as I read/watched both processes. If it matters the cook will be 180 for an hour (high smoke) then 275 till done.
What is you process/recommendation - remove or keep fat cap on pork butt and why?
thanks!
So this sounds odd I am sure but, all the pork butts ive done for the last few years have been purchased boneless from Costco and there isn't a fat cap.
I just bought two bone in whole butts (killer deal at Kroger $1.49/lb), These have a fat cap. I am planning to remove it and get the most smoke and rub on the meat. I did some looking around and it sounds like its a preference on removing or keeping the fat cap as I read/watched both processes. If it matters the cook will be 180 for an hour (high smoke) then 275 till done.
What is you process/recommendation - remove or keep fat cap on pork butt and why?
thanks!