Trimming Da Fat

[porkbelly]

there's a lotta different views on this, me i like to leave it on but i will cut the fat cap off then rub it real well then rub the fat cap on the bottom and lay it back down on the butt...when done i just lift off the fat cap...or if you want smoke with it on then right before wrapping take it off and re-rub...and thoughts on this? 

 

[richoso1]

Once I remove most of the fat cap, it's history. I haven't found any advantage by keeping it on the meat. Maybe somebody has, somewhere...

 

[eman]

I have found 1/4 " is plenty. Butts have plenty internal fat .

 

[meateater]

My tiny pork butt I did the other day I left it on but smoked fat cap down this time. I usually smoke them fat on top and get the biggest I can find. This midget came out better than any I've done.

 I have no explanation for this.  

 

[realtorterry]

They say if you smoke it fat cap down it will help with temp. spikes?

 

[eman]

Not so much w/ spikes (but that too) It helps w/ keeping the temps steady on the butt . If you have a hot spot or a spike the fat catchs it so the meat doesn't .

 

[raptor700]

If you want a nice smoke flavor (ring). Trim the fat. Smoke can't penetrate fat, sometimes I will trim, smoke 2-3hrs then place the fat cap on for the rest of the smoke! Some will say once meat gets to 140* it stops absorbing smoke! This is still up for debate!

 

[chefrob]

i will score the cap but i prefer to leave it on..................

 

[porkbelly]

all comments make perfect sense but can a butt have to much fat? thats flavor and juices...kinda like saying to much bacon...JMO...never tried 1 fat cap down...thinking of injestion 1 tho...could be interesting....ty guys

 

[mballi3011]

Now I would leave the fat cap in place for it will always keep the outside moist but it can also be remove before you pull it and slice it to.

 

[chefrob]

Now I would leave the fat cap in place for it will always keep the outside moist but it can also be remove before you pull it and slice it to.

i do remove it when i pull it.............there is this stringy section of meat in the fat cap that is so moist it melts in yer mouth. that part NEVER makes it to the pulled pile.

 

[scarbelly]

i do remove it when i pull it.............there is this stringy section of meat in the fat cap that is so moist it melts in yer mouth. that part NEVER makes it to the pulled pile.

I have no idea what you are talking about

 

 

[chefrob]

lies i tell ya......LIES!!!!

 

[SmokinAl]

Just bought a butt at Winn-Dixie, got it home & found the fat cap had been removed. So I just put thick sliced bacon all over the top after putting the rub on. I was afraid to smoke it without any fat cap, and thought the bacon would protect the meat. Well it did & gave it another layer of flavor. Even chopped up a few pieces & put in the pulled pile.

 

[irishfan]

I always leave the fat on... Thats just me.

That bacon idea does sounds good.