Hi gang.
for christmas i smoked my first ever ribs and pork butt. (im way behind on my QViews but they will come shortly). both turned out very very good. my family raved about the pork butt and even i thought it was very very delicious. i did a little research on it here but i still have a few questions about it.
the main one for me was that when i opened the package i noticed a thick layer of fat on one side of it. i wasnt sure if i should trim this, remove it entirely, or score it and leave it on. so i trimmed it up a great deal because my gf really doesnt like fat mixed with her meat (she will literally cut every piece of fat and gristle of her steaks. thats the best part!). well in short i think i may have overtrimmed it a little bit because it sort of started to fall apart a little bit. i put mustard and rub on it and put in the fridge for a little while then put it on the smoker. it still turned out great but i was wondering what you guys do with the fat layer. the way it started to come apart makes me think that i probably should have left it on there or perhaps not trimmed quite as much of it.
secondly, i cooked to 195 IT and pulled it. wrapped in foil and put in a cooler for about an hour or so. but i didnt foil it during the smoke. do most people foil during the smoke? what advantages does that serve? it was already tender enough and falling apart anyway so i couldnt imagine it being more tender. it was very juicy as well so i guess im not really sure what foiling gives you that i didnt already get by not foiling.
thanks in advance.
Michael C
for christmas i smoked my first ever ribs and pork butt. (im way behind on my QViews but they will come shortly). both turned out very very good. my family raved about the pork butt and even i thought it was very very delicious. i did a little research on it here but i still have a few questions about it.
the main one for me was that when i opened the package i noticed a thick layer of fat on one side of it. i wasnt sure if i should trim this, remove it entirely, or score it and leave it on. so i trimmed it up a great deal because my gf really doesnt like fat mixed with her meat (she will literally cut every piece of fat and gristle of her steaks. thats the best part!). well in short i think i may have overtrimmed it a little bit because it sort of started to fall apart a little bit. i put mustard and rub on it and put in the fridge for a little while then put it on the smoker. it still turned out great but i was wondering what you guys do with the fat layer. the way it started to come apart makes me think that i probably should have left it on there or perhaps not trimmed quite as much of it.
secondly, i cooked to 195 IT and pulled it. wrapped in foil and put in a cooler for about an hour or so. but i didnt foil it during the smoke. do most people foil during the smoke? what advantages does that serve? it was already tender enough and falling apart anyway so i couldnt imagine it being more tender. it was very juicy as well so i guess im not really sure what foiling gives you that i didnt already get by not foiling.
thanks in advance.
Michael C