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Pork Butt Prep for Pulled Pork - Remove or Keep Fat Cap??

sandyut

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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!
 

smokerjim

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I usually trim to about 1/4 inch but I dont think it would hurt to take it all off if you wish there is enough fat in the butt to keep it moist.
 

SmokinEdge

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Fat= flavor. I always leave the fat. I may trim a little but only if the marbling is very heavy. I pretty much cook bone in butts as is. I don’t trim much usually. I think you will enjoy the bone in. Better flavor, IMHO.
 

Carbon1960

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Depends on the rig. On a UDS I leave some of the fat cap, maybe 1/4", and cook cap side down as a shield against radiant heat. Pellet or Offset, mostly trimmed to get the rub on the meat. I don't think the cap melts *into* the meat, there is too much coming out already.
 

Dirty Steve

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I take it off. For me there is still plenty of fat marbled through the pork butt. Once I started doing I always do it now. Maybe it’s preference.
 

sandyut

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whelp, I think I will trim off the cap as I have in the past - it hasn't failed me yet. the only difference is the previous ones had it removed before I bought them, and these have it still as they are whole. the more I read up on this - it feel like the brisket discussion of cap up or down...

thanks all! watch for some cook pics tomorrow. Hopefully I dont space them out
 

chopsaw

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What is you process/recommendation - remove or keep fat cap on
I normally leave it on . Bone in . If you're used to de-boned and trimmed , look for a gland on the side opposite the fat cap and cut that out . Might not have it , but I always get rid of it .
One time while I was making sausage I decided to save a hunk for PP . So I removed the fat cap to grind and smoked about a 4 lb chunk , boneless trimmed clean on the outside . It came out really good .
 

sandyut

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I started a new thread for the smoked product.

thank you all for the assist here
 

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