Remove it. What are you doing with it? Smoking it you say? Guess what, smoke won't penetrate it. Rub won't penetrate it. That nice bark you are after, guess what, that was the first thing you just scraped it off and threw that in the trash.
I have always subscribed to the paul kirk (the baron of BBQ) philosophy on this one...This from the virtual weber bullet at this link Prepping A Pork Butt
The most basic way to prep a pork butt for barbecuing is to simply remove it from the Cryovac packaging, pat it dry with paper towels, and apply a heavy sprinkling of rub to all sides. Some people will cook untrimmed pork butts with the fat-side facing up, believing that the fat "bastes" the meat during cooking.
I subscribe to the preparation method I learned at the Paul Kirk Pitmaster Class in 1997, which is to remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away, then apply the rub. The logic behind this method is that:
Smoke and rub won't penetrate the external fat.
It takes more time and fuel to cook a pork butt with all the fat intact.
Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out.
After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it.
Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.
You'll need a large, sharp knife to trim a pork butt. Don't try this with a paring knife, a utility knife, or any knife that is dull. You may wish to invest in a butcher's knife, but a large, very sharp chef's knife will do.
I remove the fat cap as well, have never had a dry shoulder or butt. Try it each way and see which result you prefer. As you will see everyone has their own slightly different method and preferences. That is the fun of this, you customize it.
Dawn
New Braunfels Bandera "Grail"
Weber 22.5" Kettle Grill
1 Maverick ET-73
1 Green Thermapen
Remove it. What are you doing with it? Smoking it you say? Guess what, smoke won't penetrate it. Rub won't penetrate it. That nice bark you are after, guess what, that was the first thing you just scraped it off and threw that in the trash.
I have always subscribed to the paul kirk (the baron of BBQ) philosophy on this one...This from the virtual weber bullet at this link Prepping A Pork Butt
The most basic way to prep a pork butt for barbecuing is to simply remove it from the Cryovac packaging, pat it dry with paper towels, and apply a heavy sprinkling of rub to all sides. Some people will cook untrimmed pork butts with the fat-side facing up, believing that the fat "bastes" the meat during cooking.
I subscribe to the preparation method I learned at the Paul Kirk Pitmaster Class in 1997, which is to remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away, then apply the rub. The logic behind this method is that:
Smoke and rub won't penetrate the external fat.
It takes more time and fuel to cook a pork butt with all the fat intact.
Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out.
After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it.
Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.
You'll need a large, sharp knife to trim a pork butt. Don't try this with a paring knife, a utility knife, or any knife that is dull. You may wish to invest in a butcher's knife, but a large, very sharp chef's knife will do.
Agreed, Dana
I've always done mine this way.
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New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
Well... I got 4 to cook up for a guy's golf outing. I'll give a couple the "treatment" and check it out :{) I am also gonna halve one, and "dissect" another...laying the money muscle group out. Which also removes alot of fat in the process. Gonna send the guys a package of medallions for a surprise
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