Pork Shoulder.

[RSCarter70]

Hello everyone. I'm getting ready to smoke my first shoulder. I was wondering about the fat side of the a shoulder. I have seen some say to cut the fat off, while others say keep and score it. What are your thoughts on it.

 

[SonnyE]

I don't know.
My gut feeling is to remove it so the smoke can get to all the meat.
But... I'm probably all wrong in that thought.
Because they say where there's fat, there's flavor.
Hopefully the posse will come along.
But it's Saturday night, so they maybe out dancing....

 

[chef jimmyj]

In general, the more Meat you expose to rub and smoke, the more of those flavors you get. Whether you remove it is your choice. With lean meat like brisket or loins, I leave the fat and score it. Lean meat needs all the fat it can get for protection from drying out and the added flavor. Fattier meat like shoulders and butts, I remove any skin and fat to expose the meat. There is plenty of internal fat for flavor and any cap fat is not needed. Now if I am rushed or being lazy, the meat goes in as is and I decide what I want to keep or remove at the end...JJ

 

[RSCarter70]

In general, the more Meat you expose to rub and smoke, the more of those flavors you get. Whether you remove it is your choice. With lean meat like brisket or loins, I leave the fat and score it. Lean meat needs all the fat it can get for protection from drying out and the added flavor. Fattier meat like shoulders and butts, I remove any skin and fat to expose the meat. There is plenty of internal fat for flavor and any cap fat is not needed. Now if I am rushed or being lazy, the meat goes in as is and I decide what I want to keep or remove at the end...JJ

Thank y

I don't know.
My gut feeling is to remove it so the smoke can get to all the meat.
But... I'm probably all wrong in that thought.
Because they say where there's fat, there's flavor.
Hopefully the posse will come along.
But it's Saturday night, so they maybe out dancing....

Thank you. I did remove most of the fat. So we will see how this goes.

 

[SmokinAl]

I remove most of the fat & put it on a rack above the shoulder, so as it renders, it drips on the meat & keeps it moist.

The best of both worlds!
Al

 

[RSCarter70]

I remove most of the fat & put it on a rack above the shoulder, so as it renders, it drips on the meat & keeps it moist.

The best of both worlds!
Al

I remove most of the fat & put it on a rack above the shoulder, so as it renders, it drips on the meat & keeps it moist.

The best of both worlds!
Al

 

[RSCarter70]

Thank you. I will have to try that next time. That is a good idea.

 

[Braz]

I do something similar to what Al does. I try to get the fat cap off in more or less one piece and then lay it on top of the butt for about half the smoke then pull it off and let the smoke get to the previously covered part. It was my wife's idea initially.

 

[RSCarter70]

Here is my first attempt. I think it turned out pretty good.

 

[SonnyE]

I remove most of the fat & put it on a rack above the shoulder, so as it renders, it drips on the meat & keeps it moist.

The best of both worlds!
Al

Al, that's cheatin.
That's like settin the grill to "Auto Basting".:confused:
Then you go eat a jar of pickles and drink some beers...

LOL! Great idea Al! :D

 

[sauced]

Looks real good, nice bark!!!

 

[Rings Я Us]

Can't wait till like May .. get to see more and more yummy hunks of meat goodness like this. Lol nice