fat cap vs. no fat cap

[jhignell]

I see lots of information on the internet about leaving and removing the fat cap on the pork shoulder when smoking it. I'm doing one tomorrow and I'm confused aout which is the best method.

Which way do you guys do it?

Jedediah

[Slanted88]

I prefer to leave mine on. Remind's me think I gotz one in the freezer to get after!

[jhignell]

So do you trim anything off after you get it home from the butcher?

[HawgHeaven]

I like fat cap... provides moisture and flavor to the meat. Generally, I leave it about 1/4" to 3/8" thick.

[Squirrel]

I like to leave it all on. I do pull it all off after it's cooked though. I had BBQ at a comp not too long ago and they chopped all the fat up in the meat. I nearly hurled.

[HawgHeaven]

I like to leave it all on. I do pull it all off after it's cooked though. I had BBQ at a comp not too long ago and they chopped all the fat up in the meat. I nearly hurled.

Oh, absolutely, ya gotta remove it before you pull/chop/serve. Nasty chit in globs. I NEVER serve shoulders or butts with chunks of fat...

[gmotoman]

I like to leave it on because I like the flavor/moisture aspects. And my personal thinking is I'd rather have to much fat and trim it AFTER the cook, than not have enough on there during a cook and coming out with dry meat. It is just my preference but to me the logic is there. And I also find removing the fat on a shoulder, or brisket much easier after the cook. Now all that said I could be totally wrong.

[WALLE]

LEAVE IT ON!!!

Smoke them fat cap UP... mmmmm good!

[turksmithjr]

LEAVE IT ON!!!

Smoke them fat cap UP... mmmmm good!

Quoted for the mutha effin truth!!

[Wingman]

I trim it way down and let the smoke penetrate the meat more. I pick the butts that are very well marbled, inject them and have never had a dry one yet.

[Richtee]

If it's over a half inch, you might trim, just to keep the puddle of grease down. If your smoker don't care...like a SFB unit with a drain...who cares. Pull off the fat at pull time.

[erain]

i like to leave the cap on and also smoke fatcap up... a pan of beans under will accept some a them drippings real well too. and when pulling i remove whats left of the cap. generally there is enough of the but nekid enuff to absorb the smoke good and leave you with some nick bark to mix in with in your sammies...

[Hoser]

I always trim mine to about 1/4 inch, save the trimmings and freeze them to add to my next sausage making gig. It's always nice to have some frozen fat hanging around.

[Richtee]

I always trim mine to about 1/4 inch, save the trimmings and freeze them to add to my next sausage making gig. It's always nice to have some frozen fat hanging around.

Heh..you been looking in my freezer?

Good point here as well!

[blues_n_cues]

LEAVE IT ON!!!

Smoke them fat cap UP... mmmmm good!

then scrape it off after the cook.