- - boston butt
03-06-2010 09:53 PM
I plan on smoking at 8 butt tomorrow. Would it be OK to trim most of the cap and replace it with bacon for the cook?
03-06-2010 10:33 PM
I'm a bacon lover, but I just don't think you could get a whole lot of flavor from it on a butt. Nothing wrong with trying it and letting us know!
03-06-2010 10:52 PM
I don't know,
never tried it.
It seems to me the bacon would eventually get kinda weird after a long while during the cook.
Not sure if it would work as good as the natural fat cap does.
As per above, try it and see.
03-06-2010 10:55 PM
Ditch the fat cap and try the bacon. Just hit it with some rub before you put the bacon on.
03-06-2010 11:02 PM
Worth a try I suppose. Let us know how it turns out.
03-06-2010 11:16 PM
I would leave the Fat cap alone, unless it is excessive. I have trimmed and not trimmed, I think about a 1/4" is enough. Fat's fat!
03-06-2010 11:24 PM
I always cutcap off, put bacon on and let us know what you think
03-06-2010 11:31 PM
I wrap Boston Butt shoulders, fat and all, in Pig skin and tie it all tight with cooking string. Smoke it low and slow... you end up with pulled pork more like whole roast hog.
I have wondered what wrapping in thick cut bacon would produce. Let us know, show us pictures, ship some samples. :-D