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Unread 05-26-2011, 03:09 PM   #1
Uncle Alvah
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Default Trimming fat on Butts

I was reading somewhere about trimming excess fat from Boston Butts as a first step in prepping the meat.
The writer did not elaborate but surely they don't mean to infer that the fat cap should be removed????
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Unread 05-26-2011, 03:22 PM   #2
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kinda hard to say what they meant without reading the statement in context...however, I remove the double fat cap prior to seasoning and cooking a pork butt.
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Unread 05-26-2011, 03:25 PM   #3
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Some do, some don't.

I've done it both ways with good results both ways. As is usual, there is no 'right way' or 'wrong way' - as long as what you're doing works for you.

With the fat cap on, I tend to really rub it down heavily, working the rub in between the muscles.

With the fat cap off, I have injected heavily.

Hope this helps -
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Unread 05-26-2011, 03:26 PM   #4
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Some people remove the fat cap. But, I leave it on to provide some protection to the meat when cooking. I remove some of the fat and anything that doesn't look appetizing to me.

The idea is to remove fat from any place that you want bark to form from your rub. Bark won't develop properly on fat. So, if you want bark all over the butt, remove all of the fat but you may get more stringy tough meat on the outside too.
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Unread 05-26-2011, 03:33 PM   #5
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I was taught to trim most of the fat and that is how I have always done it. I have never had a problem with tough or stringy meat.
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Unread 05-26-2011, 03:35 PM   #6
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I always leave it on and cook with the fat cap on top so that when the fat starts to render it renders down into the meat helping keep it more moist and juicy
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Unread 05-27-2011, 05:17 PM   #7
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Quote:
Originally Posted by Igotgas View Post
I was taught to trim most of the fat and that is how I have always done it. I have never had a problem with tough or stringy meat.
The fat cap does nothing to hinder or encourage tough, stringy meat.
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Unread 05-27-2011, 05:18 PM   #8
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I never trim pork butts. The only thing I take a knife to is any cartilage or bone left from butchering.

PS...98% of the time my fat cap gets finely chopped up after the cook and mixed in with the pork.
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Unread 05-27-2011, 05:27 PM   #9
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I always cut the fat cap off fully and crown the meat, more bark, faster cooks, and I think there's plenty of fat in the butt to keep the meat moist.
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Unread 05-27-2011, 05:36 PM   #10
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I agree with Soybomb that there is more than enough fat throughout the butt to keep it moist and tender. By removing the fat cap, the spice can penetrate the meat, and I can develop a beautiful bark on all sides. The only way you'll know what works best for you is to try it!
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Unread 05-27-2011, 05:40 PM   #11
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Quote:
Originally Posted by Soybomb View Post
I always cut the fat cap off fully and crown the meat, more bark, faster cooks, and I think there's plenty of fat in the butt to keep the meat moist.
This is gospel. Plenty of fat on those larger butts and picnics. The bark is what makes it that much better :)
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Unread 10-27-2011, 10:34 AM   #12
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I'm going to give the "anti-fat cap" method a try tomorrow on a 10# butt with the UDS. I think getting the extra bark without fat will be the way to go.
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Unread 10-27-2011, 10:38 AM   #13
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I remove mine as well, let that side get some bark on it.
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Unread 10-27-2011, 10:38 AM   #14
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Never, ever, ever remove the fat on a butt.

This is pork we are talking about, not beef.
Beef's fat cap (IE: brisket) doesn't render as readily as pork does.
The fat cap as you are calling it on a pork butt is nothing but porky goodness waiting to be exploited.

Once cooked, any fat that does not render will fall right off the butt.

Disclaimer: This is my way, this may not be your way, but it works well for me.
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Unread 10-27-2011, 10:39 AM   #15
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Quote:
Originally Posted by Cook View Post
I never trim pork butts. The only thing I take a knife to is any cartilage or bone left from butchering.

PS...98% of the time my fat cap gets finely chopped up after the cook and mixed in with the pork.
Same here. I only trim fat off of picnics when I'm taking the skin off, and I still leave a good layer on them.
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