|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-30-2013, 04:42 AM | #16 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
|
I think if I was gonna keep the skin on, I'd score the fat pretty well.
__________________
The Life of the Knife is Ended By! The Wife. Geld responsibly. |
|
01-30-2013, 03:58 PM | #17 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I've scored and I've removed it. Love the extra bark I get by removing it first. I don't attempt to keep a layer of fat either. There is so much internal fat and moisture waiting to be released during the cook, I find its not needed.
But I do tend to flip a butt or picnic over half way through cook., start fatty side down and flip about half way. It's not needed, but I get a nicer bark on top that way. I love bark in my pulled pork.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
01-30-2013, 04:41 PM | #18 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
|
I prefer removing the skin and then trimming down the fat.
I like the bark I get that way much better.
__________________
Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
|
01-31-2013, 04:35 PM | #19 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Quote:
Nice bark, but on a picnic, it is overrated. You get far more benefit from leaving skin on (juicier, better fat rendering), than the downside of a little less bark. YMMV
__________________
John |
|
|
Thanks from:---> |
01-31-2013, 06:37 PM | #20 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
Opinion based on volume... If 10 butts or less - will cut the fat cap off.
If more than 10; let it roll.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
|
Thread Tools | |
|
|