Originally Posted by GMDGeek
I know you cut down the pork butt - how much of the fat cap did you take off?
I'm not sure what jhuyser did, but if I recalled correctly, I took most of the fat cap off. My thinking was the cure would penetrate better if I recall--but maybe not necessary. I think I read somewhere to trim a brisket fat cap down to at least 1/4" (or was it 1/8") before curing pastrami. If the fat cap is thicker in certain spots it won't cure evenly unless you wait longer. It'd probably make better bacon to leave the fat cap on if it's okay.
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM