Originally Posted by aawa
I see you didn't trim the fat cap off the pork butt. If you leave the fat cap on you will get the fatty slimy stuff around the meat. There is plenty of fat inside the big hunk of meat that you won't need most of the fat cap on it to keep it moist like you would say a brisket flat.
When pulling the pork you will still notice some unrendered fat inside of it still. I just make sure when I am pulling it, i remove the globs of fat from the meat.
Great post. I cut off as much fat as I can before I rub spice and throw any globs in the trash when I pull. Also, near the end, if you take the heat up, it will melt away a lot of that fat.
Ps, nice score on your new pit brother!