I always do a bit of a trim on pork butts, chuckies and briskets. I don't think you accomplish anything by leaving more than 1/8 to 1/4 inch of a fat cap on the meat. Just gives you burned, inedible fat in My opinion. If you trim them a bit the fat layer shrinks, get crispy and you can serve it with the meat. When I pull a butt some of the internal fat is left in for moisture, the rest is either given to the dogs as treats or tossed. I guess you could fry it up or use it in beans and it would be quite tasty but man, my doc would kill me knowing I did that. you could fry it up or use it in beans and it would be quite tasty but man, my doc would kill me knowing I did that. . I guess you could fry it up or use it in beans and it would be quite tasty but man, my doc would kill me knowing I did that. The rind of home smoked bacon it's easier to remove once smoked. The smoked rind gets cut up and put into a pot of beans. It becomes real soft and adds a great flavor. There again, I try to limit just how much of that I eat.
Weird that I can't remove the double sentence in the post